Step 1

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the bell pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the bread. In a bowl, combine the tomato sauce and guajillo chile sauce. Season with salt and pepper. Grate the monterey jack on the large side of a box grater. Roughly chop the jalapeño pepper; thoroughly wash your hands, knife, and cutting board immediately after handling.

Step 2

2 Cook the vegetables In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced bell pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Turn off the heat.

Step 3

3 Assemble & bake the flatbread Place the halved bread on a sheet pan, cut side up. Evenly top with the guajillo-tomato sauce, cooked vegetables, grated monterey jack, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Bake 10 to 12 minutes, or until the crust is browned and the cheese is melted. Remove from the oven and let stand 2 minutes. Transfer to a cutting board.

Step 4

4 Make the creamy lime dressing & serve your dish Meanwhile, quarter the lime. In a bowl, combine the labneh, the juice of 2 lime wedges, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Cut the baked flatbread into equal-sized pieces. Serve the finished flatbread drizzled with the creamy lime dressing. Garnish with the cotija. Serve the remaining lime wedges on the side. Enjoy!