Mexican Chicken Flatbreads

The lovely folks over at The Daily Meal have teamed up with Tyson Foods for a Crispy Chicken Strips Campaign. I love chicken strips as much as any 8-year-old child, so count me in! Plus, I figured it could lead to a great new recipe just in time for the Superbowl. But what else would I want in a Superbowl spread other than chicken wings and a variety of dips? The next logical inclusion is pizza. Instead of making full-blown pies, instead I opted for these miniature versions using pita bread as the base. It gets topped with refried black beans, tomatoes, jalapeños, cheese, and the chicken of course. Garnish with some fresh cilantro leaves, serve along side some guacamole or sour cream, and you’ve got yourself a winning dish.

Ingredients:

• 4-6 Tyson Crispy Chicken Strips
• 4 rounds pita bread
• 15.6 oz. can refried black beans
• 1 cup quartered grape tomatoes
• 1/3 cup (or so) slice jalapeños (maybe 2 whole ones)
• 1 cup shredded cheddar cheese
• cilantro leaves, for garnish

Procedure:

1. Preheat your oven to 400˚F.
2. Place the chicken strips on a sheet tray and bake for 10 minutes.
3. Spread the beans evenly on each piece of pita bread. Top each with some of the tomatoes and jalapeños.
4. Remove the chicken from the oven and increase the temperature to 450˚F.
5. Once cool enough to handle, dice the chicken strips and distribute evenly among the pitas. Top each with some of the shredded cheese. Bake the flatbreads on a sheet tray until the cheese is melted and the pita is a little crisp, about 10 minutes. Garnish with some cilantro leaves.

What do you like to eat on game day?

Disclaimer: This is a sponsored post on behalf of Tyson Foods.