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Santa Fe BLT Flatbread Recipe
This southwest Santa Fe BLT Flatbread is layered with flavor from savory salsa verde, sun-dried tomatoes, pickled red cherry peppers, Jimmy Dean® Hickory Smoked Fully Cooked Bacon Extra Thick Sliced and the cheese. Once out of the oven, it’s topped with orange guacamole, microgreens and finished with the red chili vinaigrette.
Ingredients
YIELD: 1 Flatbread
| AMOUNT | MAIN INGREDIENTS |
| 6 strips | Jimmy Dean® Hickory Smoked Fully Cooked Bacon Extra Thick Sliced |
| 1 pc. | Flatbread Crust |
| 6 oz. | Salsa Verde |
| 3 oz. | Sun-Dried Tomatoes In Oil |
| 2 oz. | Pickled Red Cherry Peppers |
| 10 oz. | Chihuahua Cheese Or Smoked Mozzarella |
| 4 oz. | Charred Orange Guacamole |
| 1/2 oz. | Microgreens |
| 4 Tbsp. | Mango & Red Chili Vinaigrette |
Directions
Step 1: On a sheet pan with a screen, add par-baked flatbread crust.
Step 2: Evenly distribute the salsa Verde, leaving an approx. 1/2” un-sauced edge.
Step 3: Add the sun-dried tomatoes and pickled red cherry peppers evenly across the top of the sauce.
Step 4: Take the Jimmy Dean® Hickory Smoked Fully Cooked Bacon Extra Thick Sliced that has been cooked and sliced, and evenly distribute over the entire flatbread.
Step 5: Spread with cheese and cook until cheese is melted and bubbly.
Step 6: Once out of the oven, spread the charred orange guacamole over the top of the cheese.
Step 7: Top with the microgreens and dress with the mango and red chili vinaigrette.
Sub-recipe
Application Uses
Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
MEAL
Lunch
Dinner
CUISINE
American
Southwestern
MAIN INGREDIENTS
Bacon
Recipe Tags
