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 sauce mixture evenly over each flatbread.
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 for 6 minutes or until crust is crisp and cheese is melted. Drizzle with additional Extra Melt White Cheese Sauce, if desired.