BBQ Chicken Habanero Flatbread

Recipe Creator: Bothwell Cheese

This grilled springtime entrée comes together in a snap – perfect for a quick weeknight dinner or weekend entertaining!


3 tbsp (45 mL) olive oil, divided

2 tbsp (30 mL) butter

1 large red onion, thinly sliced

2 tsp (10 mL) brown sugar

2 prepared flatbreads

1/2 cup (125 mL) prepared smoky barbecue sauce

2 cups (500 mL) shredded Bothwell Habanero with Cracked Black Pepper Monterey Jack, divided

1 1/2 cups (375 mL) shredded rotisserie chicken

1 cup (250 mL) thinly sliced roasted red peppers

1/4 cup (60 mL) fresh cilantro


  1. Preheat grill to medium-high heat; grease grates well.
  2. In large skillet, heat 2 tbsp (30 mL) olive oil over medium heat. Add butter; cook for 1 to 2 minutes or until melted.
  3. Add red onion and brown sugar; cook, stirring occasionally, for 12 to 15 minutes or until tender and deep golden brown.
  4. Remove from heat; set aside.
  5. Brush both sides of flatbread with remaining oil; grill for 2 to 3 minutes per side or until lightly marked.
  6. Spread barbecue sauce evenly over one side of each flatbread. Sprinkle with half of the cheese, onion mixture, chicken and red peppers.
  7. Sprinkle remaining cheese over top.
  8. Return to grill and cook for 5 to 8 minutes or until cheese is melted and flatbreads are crisp and grill-marked.
  9. Sprinkle with cilantro.