Cowboy-Style Chicken Pizzas

Name: Cowboy-Style Chicken Pizzas with Smoky Spices, Jalapeño, Monterey Jack Cheese, and Ancho Crema
Total time: 30 min
Yield: 2
Cuisine: North America
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; ½ cup Monterey Jack Cheese; 8 tablespoon Sour Cream; 6 tablespoon Butter; 2 teaspoon Sugar; Salt; Pepper

with Smoky Spices, Jalapeño, Monterey Jack Cheese, and Ancho Crema

Recipe Development TeamPublished on June 05, 2018

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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.

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

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

/ per serving

Energy (kJ)3138 kJ

Calories750 kcal

Fat35 g

Saturated Fat18 g

Carbohydrate69 g

Sugar12 g

Dietary Fiber4 g

Protein38 g

Cholesterol185 mg

Sodium700 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

•Baking Sheet

•Paper Towel

•Large Pan

•Medium Bowl

•Small Bowl

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.