This is my new favourite recipe so it seemed fitting that it be the first thing I share! This is the first time I’ve used jackfruit and I’m obsessed. You can find it at your local Asian supermarket in the canned fruit isle. For this recipe it’s important that you use jackfruit in brine or water not syrup. Try it out and let me know what you think!
Makes 1 Large Flatbread (6 – 8 pieces)
1 tbsp of olive oil
1/2 cup of thinly chopped red onion
1 can of jackfruit in brine
1/3 cup of BBQ sauce + 1 tbsp
1/2 cup of shredded old white cheddar
1/2 a jalapeño finely diced
2 tbsp of cilantro
1 thin crust flatbread
Pre heat the BBQ to high heat (approx. 400 degrees).
In a frying pan over medium heat combine olive oil and red onion.
Drain the jackfruit and lightly rinse. Place the jackfruit in a bowl and shred with your fingers. You may notice some seeds – those are edible, just break them up. Place the shredded jackfruit in a paper towel and squeeze out any excess water.
Once the red onions are soft, mix in the jackfruit and cook for 3-4 minutes. Mix in your BBQ sauce and cook for an additional 2-3 minutes or until the mixture is hot.
Coat your flatbread with the remaining BBQ sauce and top with your jackfruit mixture, followed by cheese and jalapeños.
Place on BBQ over direct heat for 5 minutes or until the bottom is crispy. Move to indirect heat for an additional 5-7 minutes to let the cheese melt.
Top with cilantro and serve.
Notes: This recipe can also be prepared in the oven. For time and temperature, follow the directions on the package of the flatbread.