Southwestern Chicken Flatbread with Whole-Wheat Crust and Monterey Jack
This week, Chef Giuseppe is channeling classic Southwestern flavors into a rustic flatbread. Chicken is pan-roasted with chili powder and cumin, then shredded and mixed with black beans, corn, and melty Monterey Jack. Grab an eager helper to join you in rolling out the whole-wheat dough—this is a meal that's just as fun to make together as it is to eat. Finish with crumbles of queso fresco and a squeeze of lime for extra cheesy and tangy goodness.
- 1 1/2 pounds whole-wheat pizza dough
- 3 tablespoons flour
- 4 ounces shredded Monterey Jack cheese
- 4 boneless skinless chicken breasts
- 30 ounces black beans
- 3 scallions
- 2 limes
- 1/2 cup corn
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 4 ounces queso fresco
- 2 parchment papers
- olive oil
- kosher salt
- black pepper
Preheat oven to 450°F. Remove pizza dough from bags and let soften at room temperature. Line 2 baking sheets with parchment papers for the next step.
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch doughs into rectangles, rotating and working from center to edges, until .25-inch thick (see recipe tip). Place on prepared sheets. Rub 1.5 tablespoons olive oil total over doughs; sprinkle over half of Monterey Jack, dividing evenly. Bake, rotating sheets halfway through, until crust is crisp and light golden and cheese is bubbling, 15-20 minutes total.
While flatbreads bake, pat chicken dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and sear, working in batches and adding oil in between as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board for the next step, reserving pan for Step 5.
While chicken cooks, drain and rinse black beans. Rinse scallions, trim and discard roots, and thinly slice crosswise on a diagonal, keeping whites and light green separate from dark greens. Halve 1 lime; cut remaining lime into wedges for serving. Once cooked, shred chicken using 2 forks or roughly chop.
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add corn, spice mix, black beans, scallion whites and light greens, .25 teaspoon salt, and pepper as desired. Sauté, stirring, until warmed through, 2-3 minutes. Add 3 tablespoons water to pan and stir to combine. Stir in shredded chicken and remaining Monterey Jack. Remove pan from heat.
Top flatbreads with Southwestern chicken mixture. Garnish with queso fresco and scallion dark greens and squeeze over juice of 1 lime. Cut Southwestern chicken flatbreads into slices and serve with lime wedges for squeezing over. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.