Chipotle Chicken Flatbreads

Name: Chipotle Chicken Flatbreads with Poblano Pepper, Mexican Cheese, and Cilantro
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Poblano Pepper; 10 ounce Chicken Breast Strips; 1 teaspoon Chipotle Powder; 1 unit Tomato; 2 unit Flatbreads; ½ cup Mexican Cheese Blend; ¼ ounce Cilantro; 1 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; ¼ teaspoon Sugar; ½ tablespoon Butter; Salt; Pepper

with Poblano Pepper, Mexican Cheese, and Cilantro

Recipe Development TeamPublished on July 12, 2018

3.9

(1.2K customers rated)

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This is the other way to get a taste of the Southwest, one that doesn’t involve a tortilla, but a nice and toasty flatbread. Toppings like chipotle-spiced chicken, poblano pepper, and a blend of Mexican cheeses make it a winner in the flavor department. But the bread is basically a pizza crust by a different name, becoming warm, crisp, and tasty after only 5 minutes in the oven.

Tags:

Spicy

Allergens:

Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 teaspoon

Chipotle Powder

1 unit

Tomato

2 unit

Flatbreads

(Contains: Wheat, Sesame)

½ cup

Mexican Cheese Blend

(Contains: Milk)

¼ ounce

Cilantro

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

¼ teaspoon

Sugar

½ tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate62 g

Sugar4 g

Dietary Fiber5 g

Protein41 g

Cholesterol145 mg

Sodium780 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Medium Pan

•Baking Sheet

Instructions

Wash and dry all produce. Adjust oven rack to upper position. Preheat oven to 450 degrees. Core and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel. Season with ¼ tsp chipotle powder (we’ll use more later) and a large pinch of salt and pepper.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken and poblano. Cook, stirring a few times, until browned and cooked through, 3-5 minutes. Transfer to a plate and set aside.

Meanwhile, dice tomato. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato, ¼ tsp sugar, another ¼ tsp chipotle powder (you’ll have some left over), and a pinch of salt and pepper. Cook, stirring, until tomato softens and is a little saucy, 3-4 minutes. Remove pan from heat and stir in ½ TBSP butter.

Place flatbreads on a lightly oiled baking sheet. Bake in oven until just warmed, about 3 minutes. Remove flatbreads from oven.

Spoon tomato evenly over flatbreads, then top with chicken and poblano. Scatter cheese over top. Return sheet to oven and bake until cheese has melted and flatbreads are a little crisp, 5-6 minutes.

While flatbreads bake, roughly chop cilantro. When flatbreads are done, sprinkle cilantro over and then cut flatbreads into slices. TIP: If you like it spicy, sprinkle over a pinch of chipotle powder.