Corn and Jalapeño Chilli Flatbread

Ingredients for Corn and Jalapeño Chilli Flatbread

• 1 (400g) can creamed corn

• 130g grated haloumi

• 130g grated mozzarella

• 1 tablespoon chopped pickled jalapeño peppers

• 1 tablespoon finely grated lime zest

• Sea salt and cracked black pepper

• Cracked black pepper

• 4–6 small pita breads, halved

• Extra-virgin olive oil, for brushing

Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2–3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.