Southwest BBQ Chicken Flatbread

Name: Southwest BBQ Chicken Flatbread (Upgraded)
Total time: 45 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 1 lb Boneless skinless chicken thighs; 1 tbsp Olive oil; 1 tsp Smoked paprika; 1/2 tsp Chili powder; 1/4 tsp Cayenne pepper; 1/2 cup Ketchup; 2 tbsp Apple cider vinegar; 1 tbsp Brown sugar; 1 tsp Worcestershire sauce; 1/2 tsp Smoked paprika; 1/4 tsp Garlic powder; 1 cup Black beans - rinsed and drained; 1 cup Corn - roasted; 1/2 cup Red onion - thinly sliced; 1/2 cup Pepper Jack cheese - shredded; 1/2 cup Monterey Jack cheese - shredded; 4 Naan bread

⏱45 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

A slightly more flavorful flatbread with a homemade BBQ sauce and a blend of cheeses.

1 lb Boneless skinless chicken thighs

1 tbsp Olive oil

1 tsp Smoked paprika

1/2 tsp Chili powder

1/4 tsp Cayenne pepper

See all 17 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥500 cal

Medium

🍽️Tex-Mex

A slightly more flavorful flatbread with a homemade BBQ sauce and a blend of cheeses.

#Flatbread #Chicken #BBQ #Southwest

Instructions

Preheat oven to 400°F (200°C).
In a bowl, toss Chicken with Olive oil, Smoked paprika, Chili powder, and Cayenne pepper.
Cook chicken until fully cooked, about 15-20 minutes. Shred the chicken.
Combine all Sauce ingredients in a saucepan and simmer for 10 minutes, stirring occasionally.
In a separate bowl, combine Black beans, roasted Corn, and Red onion.
Spread Sauce evenly over each naan bread.
Top with shredded Chicken, Filling mixture, Pepper Jack cheese, and Monterey Jack cheese.
Bake for 8-10 minutes, or until cheese is melted and bubbly.

Ingredients

1 lb 450 g Boneless skinless chicken thighs
1 tbsp 15 mL Olive oil
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Chili powder
1/4 tsp 1.25 mL Cayenne pepper
1/2 cup 120 mL Ketchup
2 tbsp 30 mL Apple cider vinegar
1 tbsp 15 mL Brown sugar
1 tsp 5 mL Worcestershire sauce
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Garlic powder
1 cup 150 g Black beans - rinsed and drained
1 cup 150 g Corn - roasted
1/2 cup 60 g Red onion - thinly sliced
1/2 cup 60 g Pepper Jack cheese - shredded
1/2 cup 60 g Monterey Jack cheese - shredded
4 4 Naan bread

Equipment

Oven
Baking sheet
Bowls
Skillet
Saucepan

Instructions

Preheat oven to 400°F (200°C).
In a bowl, toss Chicken with Olive oil, Smoked paprika, Chili powder, and Cayenne pepper.
Cook chicken until fully cooked, about 15-20 minutes. Shred the chicken.
Combine all Sauce ingredients in a saucepan and simmer for 10 minutes, stirring occasionally.
In a separate bowl, combine Black beans, roasted Corn, and Red onion.
Spread Sauce evenly over each naan bread.
Top with shredded Chicken, Filling mixture, Pepper Jack cheese, and Monterey Jack cheese.
Bake for 8-10 minutes, or until cheese is melted and bubbly.

Nutrition per serving

Calories 500

Ratings & Reviews

0 reviews

Southwest BBQ Chicken Flatbread

Southwest BBQ Chicken Flatbread

Ratings & Reviews

Comments

You May Also Like