Directions:
- Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
- Preheat oven to 475°.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeño, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475° for 12 minutes or until crust is browned. Sprinkle with remaining cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.19 Kcal (482 kJ) | ||
| Calories from fat | 20.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 5.42mg | 2% | |
| Sodium | 327.53mg | 14% | |
| Potassium | 219.72mg | 5% | |
| Total Carbs | 19.24g | 6% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 4.22g | 8% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 44.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.18 Kcal (524 kJ) | ||
| Calories from fat | 22.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 4% | |
|---|---|---|---|
| Cholesterol | 5.89mg | 2% | |
| Sodium | 355.94mg | 14% | |
| Potassium | 238.78mg | 5% | |
| Total Carbs | 20.9g | 6% | |
| Sugars | 2.76g | 10% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 4.59g | 8% | |
| Vitamin C | 4.9mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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