Chipotle Chicken Flatbreads
with Poblano Pepper, Mexican Cheese, and Cilantro
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.
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
2 unit
Poblano Pepper
20 ounce
Chipotle Powder
1 teaspoon
Chicken Breast Strips
2 unit
Tomato
4 unit
Flatbreads
(Contains Wheat, Sesame)
1 cup
Mexican Cheese Blend
(Contains Milk)
½ ounce
Cilantro
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust oven rack to upper position. Preheat oven to 450 degrees. Core and seed poblanos, 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 large drizzle of olive oil in a large pan over medium-high heat. Add chicken and poblanos. Cook, stirring a few times, until browned and cooked through, 3-5 minutes. Transfer to a plate and set aside.
Meanwhile, dice tomatoes. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomatoes, ½ tsp sugar, ¼ tsp chipotle powder (you’ll have some left over), and a pinch of salt and pepper. Cook, stirring, until tomatoes soften and are a little saucy, 3-4 minutes. Remove pan from heat and stir in 1 TBSP butter.
Place flatbreads on a lightly oiled baking sheet. (TIP: Use a second sheet if they won’t fit on one.) Bake in oven until just warmed, about 3 minutes. Remove flatbreads from oven.
Spoon tomatoes evenly over flatbreads, then top with chicken and poblanos. Scatter cheese over. 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.
