Southwest Chicken Flatbread Recipe

Name: Southwest Chicken Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4-ounce) package active dry yeast; 1 cup warm (105 to 115F) water; 1 teaspoon sugar; 2 tablespoons olive oil; 1 teaspoon salt; 2 1/2 to 3 1/4 cups all-purpose flour; 1 tablespoon Land O Lakes Butter, melted; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 1 tablespoon Land O Lakes Butter, softened; 8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/8 teaspoon garlic salt; 1/8 teaspoon ground red pepper (cayenne); 3/4 cup black beans, rinsed, drained; 1 cup shredded Monterey Jack cheese; 4 ounces (1 cup) crumbled queso fresco cheese; 1/2 cup thinly cut red onion strips; 1 cup halved grape tomatoes

Servings: persons

1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115F) water
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon salt
2 1/2 to 3 1/4 cups all-purpose flour
1 tablespoon Land O Lakes Butter, melted
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon Land O Lakes Butter, softened
8 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne)
3/4 cup black beans, rinsed, drained
1 cup shredded Monterey Jack cheese
4 ounces (1 cup) crumbled queso fresco cheese
1/2 cup thinly cut red onion strips
1 cup halved grape tomatoes

1
Heat oven to 425 degrees F. Spray 15x10x1-inch baking sheet with no-stick cooking spray; set aside.
2
Dissolve yeast in warm water in bowl; add sugar.
3
Let stand 5 minutes.
4
Stir in olive oil and salt.
5
Stir in flour until dough forms.
6
Cover; let rest 10 minutes.
7
Press dough, with floured hands, into 15x10-inch rectangle on prepared baking sheet.
8
Bake 5 minutes.
9
Combine all remaining crust ingredients in bowl.
10
Spread evenly over crust.
11
Continue baking 5 minutes.
12
Melt 1 tablespoon butter in 10-inch nonstick skillet until sizzling.
13
Add chicken, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/8 teaspoon garlic salt and 1/8 teaspoon ground red pepper; cook over medium heat, stirring occasionally, until chicken is no longer pink.
14
Stir in beans; remove from heat.
15
Sprinkle Monterey Jack and queso fresco cheese over hot, partially baked crust.
16
Spread chicken mixture over cheese.
17
Sprinkle with onions and tomatoes.
18
Continue baking 10-14 minutes or until edges are golden brown.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (1/4-ounce) package active dry yeast, 1 cup warm (105 to 115F) water, 1 teaspoon sugar, 2 tablespoons olive oil, and more.

Yes, Southwest Chicken Flatbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwest Chicken Flatbread

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