Crispy BBQ Chicken Flatbreads with Double Cheese and Ranch

These crispy flatbreads are loaded with tangy-sweet BBQ chicken, melted mozzarella and white cheddar and a pop of roasted poblano pepper. A final drizzle of ranch dressing ties it all together for an irresistible meal that’s better than takeout.

Ready in under 30 minutes, this recipe uses simple ingredients and comes together on a single baking sheet. Perfect for a quick weeknight dinner or casual gathering.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet (use two sheets if making 4 servings, placing them on top and middle racks). Wash and dry produce. Core, deseed and dice poblano pepper into ½-inch pieces.
2. Pat chicken breast strips dry with paper towels. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken and poblano; season with salt and pepper. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in BBQ sauce, then remove pan from heat.
3. Carefully place flatbreads on the preheated baking sheet. Drizzle both sides of each flatbread with olive oil and season with salt and pepper. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between both sheets; swap rack positions halfway through toasting.)
4. Evenly top toasted flatbreads with BBQ chicken mixture, mozzarella and white cheddar. Return to oven until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters. Divide between plates, drizzle with ranch dressing and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute mozzarella and white cheddar with provolone, Monterey Jack or a Mexican cheese blend.

How do I make this recipe gluten-free?

Use gluten-free flatbreads and ensure your BBQ sauce and ranch dressing are gluten-free.

Can I prepare the chicken mixture ahead of time?

Absolutely! Cook the chicken and poblano, stir in BBQ sauce and refrigerate for up to 2 days. Assemble and bake when ready.