Directions

• Slice the chicken breast into thin strips or cubes. Slice the red onion and bell pepper, and cut the jalapeños into thin rounds. Grate the Pepper Jack cheese if not pre-shredded. Preheat your oven to 400°F (200°C) with a baking sheet inside.
• In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Toss the chicken with 1 to 1.5 tablespoons of Cajun seasoning, then add to the skillet. Cook for about 5-7 minutes until cooked through and browned, then set aside.
• Remove the preheated baking sheet from the oven. Place the flatbreads on the hot baking sheet and brush lightly with olive oil.
• Sprinkle the grated Pepper Jack cheese evenly over each flatbread, then distribute the cooked Cajun chicken, red onion, and bell pepper on top. Scatter the jalapeño slices over everything.
• Slide the baking sheet back into the oven and bake for 10-15 minutes until the cheese is melted and bubbly, and the flatbread is golden and crispy.
• Let the flatbreads cool for a minute, garnish with fresh cilantro, slice into pieces, and serve immediately.