Tangy, a little spicy, cheesy and flavorful jalapeño popper naan flatbread using jarred jalapeño slices! So easy and delicious.
Naan flatbreads have quickly become one of my favorite things. They make for an easy lunch or dinner paired with a salad. Or slice it up in small pieces and serve it as an appetizer! Regardless, they are so delicious. Also, there’s a number of ways to customize them to whatever you’re craving.
I used Mezzetta’s jarred sliced tamed jalapeño peppers for this recipe. It gave the perfect amount of spice to cater to everyone. Also, the tangy flavor it gives is absolutely mouth watering. I love all of Mezzetta’s jarred goodies! Everything from the olives, peperoncini, pepper rings, roasted bell pepper strips. There’s always an option to throw into my recipe to add a little more flavor.
I hope you enjoy this fun jalapeño popper naan flatbread recipe as much as I do! It will go great with your football season spread. Or just make it because you’re craving some jalapeño popper flavors!
Thank you Mezzetta for sponsoring this post!Print
2 naan bread
2 tbsp ranch dressing
1 tbsp olive oil
1/4 shredded mozzarella
1/4 cup shredded pepper jack
1/4 cup Mezzetta’s sliced tamed jalapeño peppers
4 oz. cooked pancetta, cut into cubes
salt and pepper to taste
Preheat the oven to 375 degrees F and lightly grease a large baking sheet.
Add naan to the baking sheet and brush on 1/2 tbsp olive oil on each naan. Then brush on 1 tbsp of ranch on each one as well.
Evenly top with mozzarella and pepper jack. Then evenly distribute the jalapeño pepper slices.
Bake for 14 minutes, then broil for 1 minute.
Slice and enjoy!