Southern Fajita Flatbread

Skirt steak marinated in Citrus Chipotle BBQ Sauce, smoked bacon, hatch green chili, quesadilla-cheddar-jack cheese, topped with pico de gallo and drizzled with Ken'sChipotle Ranch Dressing.


Sprinkle of Flour

Flatbread dough, rectangle, par-baked

2 fl-oz Sweet Baby Ray's Citrus Chipotle Barbecue Sauce

4 oz Skirt steak, marinated, grilled, diced

2 fl-oz Bacon, Applewood, smoked

2 fl-oz Hatch green chili, julienne

2 fl-oz Red onions, julienne

4 fl-oz Quesadilla cheddar-jack cheese, grated

2 Tbsp Pico de Gallo

1 fl-oz Ken's Chipotle Ranch Dressing


Lightly sprinkle wooden peel with flour.

Place dough on peel and portion SBR Citrus Chipotle BBQ Sauce on dough evenly leaving 1/4" rim.

Evenly distribute steak, bacon green chili, onions, and cheese over flatbread.

Slide flatbread into oven, bake 6 minutes rotating until crust is golden brown.

Remove flatbread from oven and slide onto cutting board.

Sprinkle with pico de gallo and drizzle in a zig-zag pattern with Chipotle Ranch Dressing.

Cut down middle lengthwise and then crosswise every 4" slide onto serving pan.