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Southwestern Barbeque Chicken Flatbread (02.13.13)

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Posted at 11:30 AM, Feb 13, 2013
and last updated 2013-02-13 19:32:21-05

by Jennifer Burns, Jamba Juice

  • 1 package flatbread pitas or Naan bread
  • 1/3 cup barbeque sauce
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 2 poblano chilies, seeds removed, diced
  • 1/2 white or yellow onion, diced
  • 1 cup sweet corn
  • 1 can black beans, drained and rinsed
  • 6 ounces mozzarella cheese, shredded
  • 6 ounces cheddar cheese, shredded
  • 1 cup barbeque chicken, cut into bit size pieces, cooked
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Lay flatbread pitas or Naan bread pieces on a baking dish. Brush 2-3 teaspoons of barbeque sauce on each one.

In a large frying pan brought up to medium-high heat, add the oil. Sauté the peppers, chilies with salt and pepper for 3-4 minutes or until slightly soft. Add the corn and beans; stir through.

Sprinkle some of the mozzarella and cheddar on each flatbread on top of the barbeque sauce. Divide the vegetable mixture and barbeque chicken on each flatbread. Bake for 5 minutes or until the cheese has melted and the flatbread is golden brown. Serve immediately.