Mexican Chicken Club Flatbread
Mexican Chicken Club Flatbread
- 2 flatbread or naan
- 1 (2 serving size) pouch refried black beans
- 250g cooked chicken, diced (2 cups)
- 4 slices cooked streaky bacon
- 1 TBS oil
- 1/2 each green and red bell peppers, chopped
- 1/2 large red onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 TBS Mexican spice (I used one from Swartz, Mexican Street blend)
- 185g grated mozzarella and cheddar blend (1 1/2 cups)
- 60ml prepared ranch dressing (1/4 cup)
- 1 tsp adobe sauce
- dairy sour cream
- prepared guacamole
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with some aluminium foil. Place the flat breads onto the foil. Spread each with half of the black beans and then cover with 1/2 of the cheese.
- Heat the oil in a skillet. Add the peppers and onions. Cook stirring until softened without browning. Add the garlic and cook until fragrant. Throw in the chicken and the Mexican seasoning. Stir to coat. Divide this mixture evenly between the two flat breads, placing it on top of the cheese. Top each with two slices of bacon.
- Bake in the preheated oven for 15 minutes or so until heated through and the cheese has melted.
- While the flatbreads are baking make the chipotle ranch dressing by whisking the two ingredients together.
- Drizzle the finished flat breads with the chipotle ranch dressing to serve. Cut each in half diagonally and pass the sour cream and guacamole.
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The English Kitchen
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Source: https://theenglishkitchen.blogspot.com/2019/06/mexican-chicken-club-flatbread.html
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Hi English lady! Love your articles! I live in Texas you can’t swing a dead cat without hitting a mexican restaurant so one tip for you: Mexicans don’t use mozzarella they have a white mexican cheese they put on everything and it has a bit more flavor than mozzarella if you can’t find it where your at try a white chedder. Just a suggestion! Adios amiga!