triple pepper chicken fajita flatbreads

Name: Triple Pepper Chicken Fajita Flatbreads
Prep time: 20 min
Cook time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1/2 cup(s) sour cream; 2 teaspoon(s) ground cumin, divided; 1 1/2 teaspoon(s) lime juice, divided; 2 tablespoon(s) 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 cup(s) thinly sliced onion; 3/4 teaspoon(s) kosher salt, divided; 1/3 cup(s) jarred fire-roasted red peppers, chopped; 3 tablespoon(s) chopped manzanilla olives; 8 ounce(s) boneless, skinless chicken breast; 1/2 teaspoon(s) smoked paprika; 1/2 teaspoon(s) ancho chili powder; 1/4 teaspoon(s) garlic powder; 2 - (7-inch) white flatbreads; 6 ounce(s) shredded sharp cheddar cheese

(1 RATING)

31 Pinches 1 Photo

Debbie Reid

Clearwater, FL

Updated on Sep 16, 2012

Triple Pepper Chicken Fajita Flatbreads with Cumin Lime Sour Cream

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 2 serving(s)

Ingredients

1/2 cup sour cream
2 teaspoons ground cumin, divided
1 1/2 teaspoons lime juice, divided
2 tablespoons 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 cup thinly sliced onion
3/4 teaspoon kosher salt, divided
1/3 cup jarred fire-roasted red peppers, chopped
3 tablespoons chopped manzanilla olives
8 ounces boneless, skinless chicken breast
1/2 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/4 teaspoon garlic powder
2 - (7-inch) white flatbreads
6 ounces shredded sharp cheddar cheese

How To Make triple pepper chicken fajita flatbreads

Step 1

Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.

Step 2

In a small bowl, mix together the sour cream, 1 teaspoon cumin and 1/2 teaspoon lime juice; set aside.
Step 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.
Step 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.
Step 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!
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