Mexican Chicken Flatbread

I was in the mood for a flatbread, so I looked at what I had in my refrigerator and decided to go the spicy route due to the abundance of peppers I had. The beauty of flatbreads is that they are open to such wide varieties of ingredients and styles. The trick is to find what combinations work and which ones don’t (pears, caramelized onions, and Gorgonzola is one of my favorites).

Overall, I was pleased with the result. The chipotle powder and bell peppers gave it a nice kick, and the red onion and fresh basil added a needed layer of sweetness. It’s definitely a combination I will make again, only next time I will try to go heavier on the cheese.

List of ingredients:

  • Flat-out flatbread (I recommend making a homemade crust, but I didn’t have the right pan, so I just used some flatbread wraps I had in the freezer)
  • Pepper
  • Chipotle pepper
  • Red onion, sliced into strips
  • Cooked chicken breast, chopped into bite-size pieces
  • Red and green bell pepper
  • Grape tomatoes, halved
  • Gorgonzola cheese (I added fresh Parmesan as well since I had it on hand; goat cheese would probably be the best cheese)
  • Arugula, as garnish (it will wilt to almost nothing if you bake it)
  • Fresh basil, as garnish (same issue as with the arugula; fresh herbs are generally better if you add them at the last minute)




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