BBQ Turkey & Caramelized Onion Flatbread -NEW

Method

1. The day before, thaw the cooked turkey strips under refrigeration at 4°C/40°F.
2. In a skillet, melt margarine over medium heat until sizzling; add separated onions. Continue cooking, stirring occasionally for approximately 8 to 10 minutes or until onions are browned and caramelized. Remove from pan and set aside.
3. In the same skillet, combine cranberry sauce and barbeque sauce. Cook over low heat until heated through. Remove from heat.
4. Preheat convection oven to 375°F/190°C. Line baking sheet(s) with parchment paper. Place flatbreads in a single layer (one flatbread weighs 135 g which is equivalent to two servings) on parchment paper. Spread barbeque mixture over flatbreads. Top with 2/3 of smoked cheese, then caramelized onions, followed by the turkey strips. If some of the strips are too large, break them into smaller pieces if desired. Top with the remaining cheese.
5. Bake for approximately 8 to 10 minutes at 375°F/190°C or until the cheese is melted and the crust is golden brown. Cook to an internal temperature of 165°F/74°C held for at least 15 seconds.
6. At the point of service, sprinkle the black pepper and green onions over the flatbread. Cut each flatbread into two servings. Serve one piece (240 g) per serving.