Put mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gooey (it should look like cheese fondue at this point. If it doesn’t, keep microwaving in 30-second increments). Mix in the flours, baking powder, and egg. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients, or you can do this in a food processor with the dough blade.
Divide the dough into two pieces. Using wet hands, press out into two rectangular pieces on a parchment lined baking sheet. Bake the dough for 10 minutes.
Meanwhile, saute the onions in a large frying pan over medium-high heat in the olive oil until they are softened and browned.
When the dough has baked for 10 minutes, it is ready for the toppings. Put 3 pieces of the Borden® Cheese Pepper Jack Slices on each flatbread, top with 3 slices of Borden® Cheese Mild Cheddar Slices. Next, layer on the chicken and onions. Return to the oven for 8-10 minutes until the cheese has melted and the toppings are hot.
Meanwhile, stir together the sour cream, lime juice, and pinch of salt. Put into a zip top bag, and cut a small piece off one corner so you can drizzle it on the cooked flatbread.
When the flatbread is done, drizzle on the lime crema, sprinkle the cilantro on top, slice, and serve. For added zest, sprinkle a little crushed red pepper on top.
Notes
Nutrition: This makes 12 pieces. There are 4.2 net carbs per piece.