TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
This southwest Santa Fe BLT Flatbread is layered with flavor from savory salsa verde, sun-dried tomatoes, pickled red cherry peppers, Jimmy Dean® Extra Thick Cut Bacon and the cheese. Once out of the oven, it’s topped with orange guacamole, microgreens and finished with the red chili vinaigrette.
Serving Amount – 1 Flatbread
|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|
|4 Tbsp.||Mango & Red Chili Vinaigrette|
Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon
Step 1 - On a sheet pan with a screen, add par-baked flatbread crust. Evenly distribute the salsa Verde, leaving an approx. ½” un-sauced edge.
Step 2 – Add the sun-dried tomatoes and pickled red cherry peppers evenly across the top of the sauce.
Step 3 - Take the Jimmy Dean® Extra Thick Cut Bacon that has been cooked and sliced, and evenly distribute over the entire flatbread. Spread with cheese and cook until cheese is melted and bubbly.
Step 4 - Once out of the oven, spread the charred orange guacamole over the top of the cheese.
Step 5 - Top with the microgreens and dress with the mango and red chili vinaigrette.