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’s®Chipotle 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.