HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCowboy Style Chicken Pizzas
Cowboy-Style Chicken Pizzas

Cowboy-Style Chicken Pizzas

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

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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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Chicken Cutlets

1 tablespoon

Sweet and Smoky BBQ Seasoning

1 teaspoon

Chili Powder

1 unit


1 unit


1 unit

Roma Tomato

2 unit



¼ cup

Monterey Jack Cheese


4 tablespoon

Sour Cream


Not included in your delivery

3 tablespoon



1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust oven rack to upper position and place a baking sheet on rack. Preheat oven to 450 degrees with sheet inside. Pat chicken dry with a paper towel, then slice into thin strips. Season all over with salt and pepper.


Melt 1 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 ½ tsp chili powder (save the rest for the crema). Toss to coat. Continue cooking until chicken is lightly browned, about 2 minutes more.


Stir 1 tsp sugar and ½ cup water into pan. Simmer until thickened slightly, about 2 minutes more. Add 2 TBSP butter, stirring to melt. Transfer chicken and its sauce to a medium bowl and let cool slightly.


Meanwhile, halve and slice tomato. Halve, peel, and thinly slice shallot. Halve and thinly slice jalapeño, removing ribs and seeds first for less heat. Spoon chicken and its sauce over flatbreads in an even layer. Top with tomato, shallot, and half the jalapeño (use more if you’d like some extra heat).


Carefully remove baking sheet from oven (use your mitts). Transfer pizzas to sheet and sprinkle evenly with cheese. Bake in oven 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 1 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.