Southwest Chicken and Four Cheese Flatbread (07.10.13)

Posted at 11:36 AM, Jul 10, 2013
and last updated 2013-07-10 13:36:25-04

by Jennifer Burns, Jamba Juice

  • 8 package flatbread pitas or Naan bread
  • 1/2 cup olive oil
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/2 cheddar cheese, shredded
  • 1 red bell pepper, diced
  • 2 poblano chilies, seeds removed, diced
  • 1 cup sweet corn
  • 1/2 can black beans, drained and rinsed
  • 1 cup chicken, cut into bit size pieces, cooked
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup cilantro
  • 4 green onions, diced
  • 1 tablespoon red pepper flakes (optional)
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Lay flatbread pitas or Naan bread pieces on a baking dish. Brush a teaspoon on each piece.

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, provolone and cheddar on each flatbread. Divide the vegetable mixture and chicken on each flatbread. Bake for 5 minutes or until the cheese has melted and the flatbread is golden brown. Top with cilantro, onions and red pepper flakes, if using. Serve immediately.