Name: Short Rib and Potato Flatbreads
Total time: 15 min
Yield: 4
Ingredients: 16 oz Deli baked potato salad (2 cups); 1 lb cooked beef short ribs (or cooked beef roast); 2 flatbreads; Cooking spray; 4 tablespoons sour cream; 1/4 cup precooked bacon pieces; 2 teaspoons chipotle pepper sauce; 1/4 cup presliced green onions

Recipes

Short Rib and Potato Flatbreads

4 servings

15 minutes total

Shopping list

Ingredients

16 oz Deli baked potato salad (2 cups)
1 lb cooked beef short ribs (or cooked beef roast)
2 flatbreads
Cooking spray
4 tablespoons sour cream
¼ cup precooked bacon pieces
2 teaspoons chipotle pepper sauce
¼ cup presliced green onions

Steps

Place potato salad in microwave-safe dish; cook on HIGH for 1–2 minutes or until warmed. Shred beef. Place in a second microwave-safe dish; cook on HIGH for 1–2 minutes or until hot and 165°F.
Coat flatbreads with spray and heat following package instructions, if desired. Spread sour cream over each flatbread. Top with equal amounts potato salad, beef, bacon, and pepper sauce. Cut into wedges (or cut in half and fold each into a sandwich for ease in handling) and sprinkle with onions. Serve.

Amount per ¼ recipe serving: Calories 620, Total Fat 32g, Sat Fat 10g, Trans Fat 0g, Chol 110mg, Sodium 1370mg, Total Carb 49g, Fiber 3g, Sugars 7g, Protein 33g, Calc 8%, Vitamin A 4%, Vitamin C 15%, Iron 20%