Jalapeno Peppadew Cheese and Chicken Flatbread with Peppers & Onions

Pair with 21 Brix Winery Semi Dry Riesling


– 2 tablespoons olive oil

– 1 yellow pepper

– 1 small white onion

– 6 whole roasted red peppers (jarred)

– 1/4 cup Yancey’s Fancy Jalapeno Peppadew cheese

– 1/4 cup mozzarella

– 1/4 cup Alfredo sauce

– 1/2 cup marinated Italian chicken, cooked and shredded

– 2 6-inch x 6-inch seasoned flatbread squares


Preheat oven to 400 degrees Fahrenheit. Cut yellow pepper, red pepper and onions into thin strips. Heat skillet with olive oil until hot and then sauté veggies for 5 minutes or until slightly browned. Remove from heat. Cover baking sheet with a piece of aluminum foil and place flatbread squares on foil. Spread a thin layer of Alfredo sauce on each flatbread square. Add red and yellow peppers and onions to flatbread followed by the marinated, cooked and shredded chicken and cheeses. Cook for 12-15 minutes or until cheese is melted and bubbly.