Cowboy-Style Chicken Pizzas
with Smoky Spices, Jalapeño, Monterey Jack Cheese, and Ancho Crema
We’re strapping on our boots and heading to the rodeo to lasso the tastiest toppings in town. These pizzas have as much spiced-up, souped-up swagger as a dancing cowboy. That’s because of feisty ingredients like jalapeño, ancho chili, and barbecue spices, which add extra “yeehaw!” to a base of chicken, cheese, and tomato. So mosey on over to this Southwestern spin on pizza night and grab it by the slice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Chicken Cutlets
2 tablespoon
Sweet and Smoky BBQ Seasoning
1 teaspoon
Chili Powder
2 unit
Jalapeño
2 unit
Shallot
2 unit
Roma Tomato
4 unit
Flatbreads
(Contains: Wheat, Sesame)
½ cup
Monterey Jack Cheese
(Contains: Milk)
8 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
6 tablespoon
Butter
(Contains: Milk)
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Place a baking sheet on upper rack of oven. (TIP: Use two sheets if you you can’t fit the flatbreads on one.) Preheat oven to 450 degrees. Pat chicken dry with a paper towel and slice into thin strips. Season all over with salt and pepper.
Melt 2 TBSP butter in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook about 2 minutes. Add barbecue spice and ¾ tsp chili powder (save the rest for the crema). Toss to coat and continue cooking until chicken is lightly browned, about 2 minutes more.
Stir 2 tsp sugar and 1 cup water into pan. Simmer until thickened slightly, about 2 minutes more. Add 4 TBSP butter, stirring to melt. (TIP: Cut it into smaller pieces first to help it melt faster.) Transfer chicken and its sauce to a medium bowl and let cool slightly.
Meanwhile, halve and slice tomatoes. Halve, peel, and thinly slice shallots. Halve and thinly slice jalapeños, removing ribs and seeds first for less heat. Spoon chicken and its sauce over flatbreads in an even layer. Top with tomatoes, shallost, and half the sliced jalapeño (use more if you’d like some extra heat).
Carefully remove baking sheet(s) from oven (use your mitts). Transfer pizzas to sheet(s) and sprinkle evenly with cheese. Bake until flatbreads are golden brown and crisp, 8-10 minutes. Meanwhile, in a small bowl, mix together a pinch of chili powder, sour cream, and 2 TBSP water. Season with salt, pepper, and more chili powder, to taste.
Transfer baked pizzas to a cutting board and cut into squares. Dollop with crema and serve.
