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Chipotle Chicken Flatbreads

Chipotle Chicken Flatbreads

with Poblano Pepper, Mexican Cheese, and Cilantro

20-Min Meal
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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.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

10 ounce

Chicken Breast Strips

1 teaspoon

Chipotle Powder

1 unit


2 unit



½ cup

Mexican Cheese Blend


¼ ounce


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

¼ teaspoon


½ tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.