Buffalo Chicken Flatbread "Board Game"
with Dark Meat Chicken, Veggies, Caramelized Onion Dip & Homemade Ranch
Buffalo-seasoned chicken tops these crispy flatbreads along with spicy ranch, melty mozz, tomatoes, and bell pepper. Arrange flatbread squares like a board game path lined with carrot stick dippers for Buffalo Chicken Flatbread "Board Game" dunking in not one, not two, but three homemade sauces: caramelized onion dip, buttermilk ranch, and spicy ranch. Everyone's a winner!
This recipe makes approximately 4-6 servings. Nutrition values are for one serving as prepared.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Onion
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Frank's Red Hot Sauce
12 ounce
Carrots
½ ounce
Frank's Seasoning Blend
2 unit
Flatbreads
(Contains: Wheat, Sesame)
8 ounce
Grape Tomatoes
1 unit
Green Bell Pepper
1 tablespoon
Ranch Spice
4 unit
Scallions
10 ounce
Diced Skinless Dark Meat Chicken
1 cup
Mozzarella Cheese
(Contains: Milk)
2.5 ounce
Celery
1 tablespoon
Worcestershire Sauce
16 cup
Cream Cheese
(Contains: Milk)
Not included in your delivery
Cooking Oil
Salt
Pepper
Sugar
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Bring cream cheese to room temperature. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion.
Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, scallion whites, and Frank’s Seasoning Blend. Cook, stirring occasionally, until chicken is cooked through, 4-6 minutes. Remove pan from heat.
Place flatbreads on a baking sheet. Brush or rub tops of flatbreads with a drizzle of oil. Evenly top with Buffalo chicken, mozzarella, and half the scallion greens. Wipe out pan used for chicken (you’ll use it in the next step). Bake flatbreads on top rack until cheese melts and edges are golden brown, 10-12 minutes.
Meanwhile, heat a large drizzle of oil in pan used for chicken over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion begins to brown too quickly, lower heat and add a splash of water. Stir in Worcestershire sauce, 1 tsp sugar, and a splash of water; cook, stirring occasionally, until onion is caramelized, 2-3 minutes more. Stir in cream sauce base, then remove pan from heat. Add half the cream cheese to pan with onion mixture; stir until melted. Season with pepper. Transfer caramelized onion dip to a medium bowl. Garnish with remaining scallion greens.
In a small bowl, combine half the ranch dressing and hot sauce. In a second medium bowl, combine Ranch Spice, remaining ranch dressing, and remaining cream cheese.
Halve six tomatoes (keep remaining whole for serving). Halve, core, and thinly slice bell pepper into strips; cut a few strips into ½-inch-pieces until you have 12 pieces (keep remaining strips whole for serving). Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Slice any larger pieces of celery in half lengthwise if necessary.
Transfer Buffalo chicken flatbreads to a cutting board and slice each flatbread into 12 squares (24 squares total). Drizzle with as much spicy ranch as you like. Arrange flatbread squares on a serving platter or serving board to resemble a board game path. Top alternating squares with halved tomatoes and diced bell pepper. Line the outside of the flatbread path with carrot sticks. Divide whole tomatoes, bell pepper strips, celery, and any remaining carrot sticks between serving bowls and place on platter. Serve with caramelized onion dip, homemade ranch dip, and any remaining spicy ranch on the side.