Meal Kit
Chipotle Cheddar-Jack Chicken Flatbread
with poblano peppers
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
We suppose this could have just be called "Mexican-Style Flatbread" but we wanted to be a bit more… descriptive. After all, the slight heat and smoke of chipotle is its own thing, and it melds with a tomato sauce to give the added oomph and flavor. There's also peppers, corn, green onions, cheese… and of course chicken! Add some cooling sour cream and you've got the best Chipotle Cheddar-Jack Chicken Flatbread around! (Or Mexican-Style Flatbread).
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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2 Naan Flatbreads
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Sour Cream
- 2 Tbsp. Tomato Paste
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1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onions
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1 oz. Light Cream Cheese
- 1 tsp. Chipotle Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bP899Nqz
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Calories760
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Carbohydrates79g
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Net Carbs74g
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Fat25g
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Protein56g
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Sodium1710mg
Recipe Steps
You Will Need
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips or flank steak, skip roasting step. Separate steak strips into a single layer and pat dry. Cook steak strips in a non-stick pan with 2 tsp. olive oil, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbreads in Step 4.
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If using Impossible burger, skip roasting step. Cook burger in a non-stick pan with 2 tsp. olive oil, breaking up until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Add to flatbreads in Step 4.
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1 Roast Poblano and Chicken and Prepare Green Onions
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano can vary in spice; most are mild, but a few can be quite hot. Wash hands and cutting board after prep.
Pat chicken dry.Place chicken on one side of prepared baking sheet. Place poblano in empty space and spread into a single layer. Spray with cooking spray.Roast on lower rack in hot oven, 10 minutes.While poblano and chicken roast, trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Par-Bake Flatbreads and Finish Chicken
Place flatbreads directly on middle rack in hot oven and bake until flatbread edges are brown and crispy, 5-7 minutes.
After 10 minutes, carefully remove baking sheet from oven and remove poblanos. Roast again until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Carefully remove chicken from oven. Set aside to cool, at least 5 minutes.Once cooled, on a clean cutting board, cut into 1/2" dice. Reserve baking sheet. -
3 Make the Tomato Sauce
Place a small pot over medium heat and add tomato paste, seasoning blend, softened cream cheese, and 1/4 cup water.
Bring to a simmer, stirring often, until smooth.Once simmering, remove from burner. -
4 Bake the Flatbreads
Place flatbreads on a clean work surface.
Spread tomato sauce in an even layer on flatbreads, leaving a 1/2" border. Top with chicken, poblano, corn, white portions of green onions, then shredded cheese.Place directly on oven rack in hot oven, with reserved baking sheet below to catch any drips. Bake until cheese is melted, 3-4 minutes.Carefully remove from oven. -
5 Finish the Dish
Plate dish as pictured on front of card, slicing baked flatbreads into four pieces, if desired, and garnishing with sour cream and green portions of green onions. Bon appétit!
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