Heat Extra Melt White Cheese Sauce in bag until fluid. Mix with chipotle purée in half steam table pan. Heat to 165°F.
To assemble flatbread, spread 2 ounces of sauce mixture evenly over flatbreads.
Top with 2 ounces (1/3 cup) chorizo, 1/2 ounce red pepper, 1/2 ounce yellow pepper, 1/4 ounce red onion and sprinkle evenly with 1.5 ounce Extra Melt shreds.
Bake at 425°F until the crust is crisp and the cheese is melted, approximately 6 minutes. Drizzle with additional Extra Melt White Cheese Sauce, if desired.