By Protein
Santa Fe BLT Flatbread Recipe
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
- ALTERNATE PRODUCT: Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon
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.
Directions
- On a sheet pan with a screen, add par-baked flatbread crust.
- Evenly distribute the salsa Verde, leaving an approx. 1/2” un-sauced edge.
- Add the sun-dried tomatoes and pickled red cherry peppers evenly across the top of the sauce.
- 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.
- Spread with cheese and cook until cheese is melted and bubbly.
- Once out of the oven, spread the charred orange guacamole over the top of the cheese.
- Top with the microgreens and dress with the mango and red chili vinaigrette.
You May Also Like
