Grilled Manchego and Chorizo Flatbread with Romesco Drizzle
Toasted flatbread topped with spicy chorizo, melted Manchego cheese, and a smoky Romesco sauce, perfect for a Spanish-inspired appetizer. This Spanish-inspired recipe, ready in about 20 minutes, turns flatbread, Spanish chorizo, sliced thin, Manchego cheese, shredded into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 400 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (10-inch) flatbread
- 4 oz Spanish chorizo, sliced thin
- 1 cup Manchego cheese, shredded
- 1/2 cup roasted red peppers
- 1/4 cup almonds
- 1 clove garlic clove
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 2 tbsp water
- 1 tbsp chopped, for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare Romesco sauce by blending 1/2 cup roasted red peppers, 1/4 cup almonds, 1 garlic clove, 3 tbsp olive oil, 1 tbsp sherry vinegar, 1/2 tsp smoked paprika, 1/4 tsp salt, and 2 tbsp water in a food processor until smooth and creamy.
- Step 2: Preheat grill or grill pan to medium-high heat. Place 1 large flatbread on the grill and cook for 1-2 minutes until grill marks appear.
- Step 3: Quickly top flatbread with 4 oz thinly sliced Spanish chorizo and 1 cup shredded Manchego cheese.
- Step 4: Close grill lid or cover pan and cook for 3-4 minutes until cheese melts and chorizo is heated through.
- Step 5: Remove flatbread from grill and drizzle generously with prepared Romesco sauce.
- Step 6: Garnish with 1 tbsp chopped fresh parsley and slice into wedges to serve.
Frequently asked questions
How long does Grilled Manchego and Chorizo Flatbread with Romesco Drizzle take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Manchego and Chorizo Flatbread with Romesco Drizzle?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Grilled Manchego and Chorizo Flatbread with Romesco Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Manchego and Chorizo Flatbread with Romesco Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Manchego and Chorizo Flatbread with Romesco Drizzle?
Spanish snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
