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Avocado & Chicken Flatbread
© Courtesy of California Avocado Commission

For the Cilantro Cream:
8 ounces of sour cream
1 cup of cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

For the Flatbread:
16 ounce ball of pizza dough, halved
1 Tbsp. olive oil
1 cup cooked chicken, chopped
1/4 cup cooked bacon, chopped
1 cup grated Cotija cheese
1 Fresh ripe avocado, peeled, sliced and diced into cubes
Salt & pepper
Fresh cilantro for garnish

In a food processor, combine the cilantro, sour cream, salt and pepper until well combined. Set aside. Preheat the oven to 550 degrees or to the highest setting. Dust a cookie sheet with a little flour. Dust a worktop lightly with flour. Roll the pizza dough into a rectangle shape until it's at least 12 inches long and 10 inches wide without being stretched. Lay it on the cookie sheet and let it rest for 15 minutes. Prepare the avocado by scooping out the flesh and cutting into cubes. Drizzle the olive oil over the rolled out piece of dough. Lay the chopped chicken onto the flatbread. Place the bacon bits on top of the chicken followed by the avocado. Lastly sprinkle the cheese on top. Place the flatbread into the oven and bake for about 5–7 minutes watching it carefully as it can burn very easily. Once the flatbread is ready take it out of the oven and drizzle some of the cilantro cream over it. Finally garnish with some fresh cilantro leaves and serve at once.

 


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