Spicy Southwestern Chicken Flatbread Pizzas with Ancho Crema

Get ready for a pizza night with a kick! These Southwestern chicken flatbreads are loaded with smoky BBQ spices, tender chicken, fresh jalapeño and melted Monterey Jack cheese. A drizzle of tangy ancho crema ties it all together for a bold, satisfying meal that comes together in under 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients to create big flavor. The flatbreads get crispy in the oven while the chicken simmers in a sweet and spicy sauce. Top with tomatoes, shallots and jalapeño, then finish with a creamy chili-lime crema. It’s a fun twist on pizza that the whole family will love.

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Ingredients

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Place a baking sheet on the upper rack of the oven (use two sheets if needed). Preheat oven to 450°F. Pat chicken dry with paper towels and slice into thin strips. Season all over with salt and pepper.
2. Melt 2 tablespoons butter in a large pan over medium-high heat. Add chicken and cook for about 2 minutes. Add the BBQ seasoning and ¾ teaspoon chili powder (reserve the rest for the crema). Toss to coat and continue cooking until chicken is lightly browned, about 2 minutes more.
3. Stir 2 teaspoons sugar and 1 cup water into the pan. Simmer until thickened slightly, about 2 minutes. Add 4 tablespoons butter, stirring to melt. Transfer chicken and sauce to a medium bowl and let cool slightly.
4. Meanwhile, halve and slice the tomatoes. Halve, peel and thinly slice the shallots. Halve and thinly slice the jalapeños, removing ribs and seeds for less heat. Spoon the chicken and sauce evenly over the flatbreads. Top with tomatoes, shallots and half the sliced jalapeño (add more for extra heat).
5. Carefully remove the hot baking sheet(s) from the oven. Transfer the flatbreads to the sheet(s) and sprinkle evenly with Monterey Jack cheese. Bake until flatbreads are golden and crisp, 8-10 minutes. Meanwhile, in a small bowl, mix together a pinch of chili powder, sour cream and 2 tablespoons water. Season with salt, pepper and more chili powder to taste.
6. Transfer baked flatbreads to a cutting board and cut into squares. Dollop with the crema and serve.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute Monterey Jack with mozzarella, cheddar or a Mexican blend.

How do I make the crema less spicy?

Reduce or omit the chili powder in the crema. You can also add a squeeze of lime juice to balance the flavor.

Can I prepare the chicken ahead of time?

Absolutely. Cook the chicken and sauce, then refrigerate. When ready to assemble, reheat gently before topping the flatbreads.