Southwestern Chicken Flatbread with Whole-Wheat Crust and Monterey Jack

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.

4

Servings

25 mins

Total time

Beginner

Skill level

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Main Ingredients

  • 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

Cooking Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Recipe