Developed by Jack Achenbach, RDN, LD
Southwestern Flatbread With Grilled Chicken
Flatbread is a vehicle for flavor.The only tricky part is keeping the toppings from sliding off. The key is finding a flatbread recipe that really nails the crispy restaurant quality we've come to enjoy. A little trick I found was a two step process. First bake off the flat bread and let it cool, then brown it over the flame of your burner or broiler. Then top it off and bake again!
Servings: 4 flatbread
Prep Time: 1 hour
White onion, sliced
Poblano peppers, sliced
Roma tomato, diced
Dough: Using the paddle attachment for the mixer, combine the ingredients. Switch to a dough hook and set to medium speed for 10 minutes. Cover with a clean rag and let rise in a warm area for 1 hour. Divide the dough out into 4 equal size portions. On a lightly floured surface, roll the dough into a rectangle 1/8-inches thick. Bake at 550°F for 5-10 minutes until firm. Let cool then toast over your burner or broiler until browned.
Saute: Heat oil over high heat for 30 seconds. Add onions, poblano peppers, and jalapenos and saute for 3 minutes. Add the seasonings and saute for an additional 2 minutes.
Assembly: Spread one side of the flatbread with sour cream and top with the sauteed vegetables, grilled chicken, roma tomatoes, avocado, and cilantro. Bake in the oven at 450°F for 8 minutes until warm and crispy.
Serve warm with your favorite chips and salsa for scooping up what falls off!
Leave out the jalapenos and switch to bell peppers if you want less spice.
Flatbread can be frozen and defrosted when needed.