Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and prepare a large baking sheet by lightly greasing it.
- Place the naan flatbreads onto the prepared baking sheet, spaced slightly for even cooking.
- Spoon or brush ranch dressing evenly over each naan.
- Sprinkle shredded mozzarella and pepper jack cheeses generously on top of the ranch-covered naan.
- Distribute the sliced jalapeño peppers evenly across the cheesy naan, adding pancetta if desired.
- Bake the Jalapeño Popper Naan Flatbread for about 14 minutes until cheese is melted and bubbly.
- Broil for an additional minute for extra crispiness, watching closely.
- Allow the flatbread to cool for a minute, then slice into wedges and serve warm.
Nutrition
Notes
This Jalapeño Popper Naan Flatbread is quick, customizable, and utterly delicious!
