BLT FLATBREAD
Yield Portion Size
3 ea |
Avocado, pitted and peeled
|
4 cups |
Sour cream, reduced fat
|
1/4 cup |
Lemon juice, fresh
|
6 ea |
Flatbread crusts, 8-inch oval
|
6 cups |
Lettuce, shredded
|
3 cups |
Bacon, cooked and crumbled
|
6 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
1/2 cup |
Lemon zest
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 61 mg | 6% |
Carbohydrate | 15 g | 5% |
Cholesterol | 33 mg | 11% |
Total Fat | 15 g | 24% |
Potassium | 246 mg | 0% |
Calories | 237 kcal | 12% |
Sodium | 763 mg | 32% |
Protein | 9 g | 19% |
Polyunsaturated Fat | 1 g | 6% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 6 mg | 10% |
Vitamin A | 380 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make AVOCADO SOUR CREAM: In a food processor, combine avocadoes, sour cream and lemon juice. Process until smooth. Spoon into sealable container, cover and refrigerate until needed.
-
Step 2
To make BLT FLATBREAD: Preheat oven to 375°F.
-
Step 3
Bake flatbread crusts until golden and crispy, about 8 minutes.
-
Step 4
Remove flatbread crusts and smear each with 1/4 cup avocado sour cream, then top each with 1/2 cup shredded lettuce, 1/4 cup bacon and 1/2 cup RO*TEL®.
-
Step 5
Cut each flatbread into 4 pieces.
-
Step 6
To make ONE SERVING: Garnish one flatbread slice with a teaspoon of avocado sour cream and a pinch of lemon zest. Serve immediately.
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