Crispy BBQ Chicken Flatbreads with Poblano and Double Cheese

Forget traditional pizza-these crispy flatbreads are a game-changer. Topped with tangy-sweet BBQ chicken, roasted poblano peppers and a blend of mozzarella and white cheddar, every bite is packed with flavor. A final drizzle of ranch dressing ties it all together for a meal that’s both comforting and exciting.

Perfect for a quick weeknight dinner or a fun twist on game-day snacks, these flatbreads come together in under 30 minutes. The secret? Preheating the baking sheet ensures an extra-crispy crust that holds up to all the delicious toppings.

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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. Place a lightly oiled baking sheet on the top rack and preheat the oven to 450°F. Wash and dry all produce. Core, deseed and dice the poblano pepper into ½-inch pieces.
2. Pat the chicken breast strips dry with paper towels. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and diced poblano; season with salt and pepper. Cook, stirring, until the chicken is browned and cooked through, 4-6 minutes. Stir in the BBQ sauce, then remove the pan from heat.
3. Carefully place the flatbreads onto the preheated baking sheet. Drizzle both sides of each flatbread with olive oil and season with salt and pepper. Toast on the top rack until golden brown and crisp, 3-4 minutes.
4. Evenly top the toasted flatbreads with the BBQ chicken mixture, mozzarella and white cheddar. Return to the oven until the 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.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh out of the oven. However, you can prepare the BBQ chicken mixture in advance and assemble just before baking.

What can I use instead of flatbreads?

You can use naan, pita bread or pre-made pizza crust as a substitute.