Triple Pepper Chicken Fajita Flatbreads

Debbie Reid

By
@Sirbarney

Triple Pepper Chicken Fajita Flatbreads with Cumin Lime Sour Cream


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Comments:

Serves:

2

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1/2 c
sour cream
2 tsp
ground cumin, divided
1 1/2 tsp
lime juice, divided
2 Tbsp
olive oil, divided
1/2 large
pablano pepper, seeds and veins removed, thinly sliced
1
red chili pepper, seeds and veins removed, thinly sliced
1/3 c
thinly sliced onion
3/4 tsp
kosher salt, divided
1/3 c
jarred fire-roasted red peppers, chopped
3 Tbsp
chopped manzanilla olives
8 oz
boneless, skinless chicken breast
1/2 tsp
smoked paprika
1/2 tsp
ancho chili powder
1/4 tsp
garlic powder
2
(7-inch) white flatbreads
6 oz
shredded sharp cheddar cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
2
In a small bowl, mix together the sour cream, 1 teaspoon cumin and 1/2 teaspoon lime juice; set aside.
3
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add in the pablano pepper, red chili pepper, onion and 1/4 teaspoon salt, and cook until they just begin to soften, approximately 3 - 4 minutes. Remove to a medium heat-proof bowl. Add in the fire-roasted peppers, olives, remaining 1 teaspoon lime juice and 1/4 teaspoon salt, mix to combine; set aside.
4
Thinly slice the chicken breast, pat chicken dry with a paper towel. Place chicken into a medium bowl. In a small bowl, mix together remaining 1 teaspoon cumin, smoked paprika, chili powder, garlic powder, and remaining 1/4 teaspoon salt. Add seasoning to chicken and mix together until chicken is fully coated with seasoning. To the same skillet the peppers were cooked in, heat remaining 1 tablespoon oil over medium-high heat. Add in the chicken and cook until cooked through and no longer pink, approximately 3 minutes.
5
Place the flatbreads onto prepared baking sheet; top evenly with the cheddar cheese. Evenly divide the chicken between the flatbreads, but only cover 1/2 of each flatbread, top chicken evenly with the pepper mixture. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flat bread over the chicken/pepper half. Secure with toothpicks, serve with cumin lime sour cream on the side and enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican