At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

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COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

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Cheesy Chicken Avocado Flatbreads


Cheesy Chicken Avocado Flatbreads

Cheesy Chicken Avocado Flatbreads

PREP TIME: 25min COOK TIME: 20min
Serves 4

PREP TIME: 25min COOK TIME: 20min
Serves 4

  • 890
  • 65g
  • 1870mg
  • 18g
    Sat. Fat
  • 7g
  • Expand

Ingredients Ingredients


1 1/2 cups GOYA® Mojo Criollo

2 1/2 tbsp. GOYA® Extra Virgin Olive Oil

1/2 cup chopped cilantro

1 (15.5 oz) can GOYA® Organic Black Beans, rinsed and drained well

3 scallions, sliced

1 tbsp. chili powder

1 tsp. oregano, crushed

1/2 tsp. GOYA® Adobo All Purpose Seasoning with Pepper

2 (8.8 oz.) pkgs. flatbreads or Naan (2 per package), about 7” diameter

1 cup shredded pepper jack cheese

1 cup extra-sharp shredded cheddar cheese

1 avocado, diced

1/3 cup Mexican crema or sour cream

2 limes, cut into wedges

Step 1

Place chicken, Mojo Criollo, 2 tablespoons olive oil and ¼ cup chopped cilantro in one-gallon zip-top bag. Mix together until chicken is well coated; push out air and seal. Marinate, refrigerated, 30 minutes to 2 hours. Combine beans, scallions, chili powder, oregano, Adobo and ¼ cup cilantro in medium bowl.

tip TIP

TIP: You can use both cilantro stems and leaves for marinating; just be sure to finely chop the stems for optimal flavor.

Step 2

Preheat grill to medium-high. Remove chicken from marinade; discard marinade. Grill chicken on oiled grill grates, covered, until browned and no longer pink, turning once, about 10 minutes (until internal temperature reaches 170°F on quick-read thermometer). Set aside on cutting board for 10 minutes. Dice and toss with ½ tablespoon olive oil.

Step 3

Grill flatbreads, until grill-marked, about 1 minute. Invert, grilled-side up, onto cutting board or inverted sheet pan. Top with shredded cheeses, bean mixture and chicken. Slide onto grill grates and cook, covered, until cheese is melted and bottoms are crisped, about 4 minutes. Check undersides frequently, and move flatbreads around to grill evenly, if needed.

Step 4

Top with avocado and drizzle with crema. Serve with lime wedges.

tip TIP

TIP: If using sour cream, thin with a little milk or water to drizzling consistency.

Ta Da Ta Da

Cheesy Chicken Avocado Flatbreads

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Rated 5/5 based on 1 customer reviews
Serves 4

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