Smoky Southwestern Chicken Flatbread Pizzas with Ancho Crema

These flatbread pizzas bring big Southwestern flavor to your table in under 30 minutes. Tender chicken strips are seasoned with a sweet and smoky BBQ spice blend and chili powder, then simmered in a buttery sauce until perfectly glazed. Layered over crispy flatbreads with fresh tomato, shallot and jalapeño and topped with melted Monterey Jack cheese, every bite is a fiesta.

A quick ancho crema-made with sour cream and a pinch of chili powder-adds a cool, smoky finish that ties it all together. Whether you’re looking for a speedy weeknight dinner or a fun twist on pizza night, these loaded flatbreads deliver bold, satisfying flavor with minimal effort.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F with a baking sheet on the upper rack. Wash and dry all produce. Pat the chicken dry with paper towels, then slice into thin strips. Season the strips with salt and pepper.
2. Melt 1 tablespoon of butter in a large nonstick pan over medium-high heat. Add the chicken and cook for about 2 minutes. Sprinkle with the BBQ seasoning and ½ teaspoon of chili powder (reserve the rest for the crema). Toss to coat and cook until lightly browned, about 2 more minutes.
3. Stir in 1 teaspoon of sugar and ½ cup of water. Simmer until the sauce thickens slightly, about 2 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Transfer the chicken and sauce to a medium bowl and let cool slightly.
4. While the chicken cools, halve and slice the tomato. Halve, peel and thinly slice the shallot. Halve the jalapeño lengthwise; remove the ribs and seeds for less heat, then thinly slice. Spoon the chicken and its sauce evenly over the two flatbreads. Top with tomato, shallot and half the jalapeño (add more if you like extra heat).
5. Carefully remove the hot baking sheet from the oven. Transfer the pizzas to the sheet and sprinkle evenly with Monterey Jack cheese. Bake until the flatbreads are golden and crisp, 8-10 minutes. Meanwhile, in a small bowl, mix the remaining pinch of chili powder with the sour cream and 1 tablespoon of water. Season with salt, pepper and more chili powder to taste.
6. Transfer the baked pizzas to a cutting board and cut into squares. Dollop with the ancho crema and serve immediately.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend for a similar melt and flavor.

How do I make this recipe gluten-free?

Use gluten-free flatbreads or tortillas instead of the regular ones. Check that your BBQ seasoning is also gluten-free.

Can I prepare the chicken ahead of time?

Absolutely. Cook the chicken and sauce as directed, then refrigerate for up to 2 days. Assemble and bake when ready.