Tequila chicken sandwich. What about a name like that doesn’t make you want to shove a small child out of the way for a serving? Besides, it has tequila in it, a kid should clearly not be in that line. Gotta look out for the little guys, right? And if we are talking football food, which we have been, all week long (really, there’s a theme going and everything), this is got it going on.
Sweet and spicy peppers peppers, onions, quick pulled rotisserie chicken, melted gooey cheese, and liquor all on a soft bun. Grab a napkin, wrap it up and let yourself go bite after bite. When you are done the first sandwich, I won’t utter a word or even raise my eyebrows if you go back for seconds, because I’ll probably be right behind you.
Tequila Chicken Sandwiches
From Food Network Magazine October 2011
Ingredients:
- ¼ cup extra-virgin olive oil
- 1 cup julienned red onion
- 1 tbs mined jalapeno pepper
- ½ cup julienned roasted red bell pepper
- 1 rotisserie chicken, skin removed and meat shredded
- Salt and Pepper
- 1 tbs chopped garlic
- 2 tbs chopped fresh cilantro, plus more for garnish
- 4 ounces cream cheese
- ¼ cup grated parmesan cheese, plus more for topping
- 1 ¼ cup grated mozzarella cheese
- ¼ cup lime juice
- 3 ounces tequila
- ¼ cup diced roma tomatoes, for topping
- 4 sourdough rolls, warmed
Preparation:
Layer two 15-inch sheets of heavy duty foil and fold them together around the edges to create on sheet. Repeat to make a second double-layered sheet of foil. Bend the edges of one of the sheets up 2 inches and crimp the corners so it can hold liquid.
In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalapeno, bell pepper, chicken, ¼ teas salt, 1 teas pepper, garlic, cilantro, cheeses, lime juice and tequila. Place the second double-layered foil sheet on top of the ingredients and fold the top and bottom sheets together on all sides. Make sure the packed is not leaking, then refrigerate until ready to cook.
Preheat the oven to 250 degrees F or a grill to medium and place the foil packet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on warmed rolls.
Hang in there because tomorrow we have one more Fat Kid Approved Super Bowl post before the big game!
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My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow. 
If there’s tequila in it, I’m all for it!
Nah, seriously, this looks sooo tasty! I can never resist tender chicken on crispy bread
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Haha!! Outta my way, scout!!
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Booya! Love the recipe. Also, love shoving children.
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HECK YES!
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Well, I guess the good news is that you’ll be behind me instead of pushing your way to the front of the line.
Hubba, this looks amazing. I am so all about putting booze in food.
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Yum! These sound delicious, I need some new sandwiches in my life.
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Does the chicken really get done at 250 for 20 minutes? I’m anxious to try this but I want to make sure I have all the details first (:
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Kita Reply:
February 1st, 2012 at 4:14 pm
In the recipe, you are using shredded meat from a rotisserie chicken. If you don’t have one on hand, you could bake, or throw chicken in ahead of time and shred it for these.
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Yep, I skipped that part of the ingredient list! Thanks for the clarification!
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No mayo and optional tomatoes – perfect!
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Great looking recipe. Chicken and tequila combo sounds great.
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Oh my gosh, your comment about shoving the kid out of the way made me laugh out loud! These sandwiches look completely kid-shoving worthy. So delicious! Happy Superbowl (almost)!
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Oh, I would shove everybody out of the way to get this deliciousness!
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Kid shoving…I’m in! I like that you can get the filling ingredients ready ahead of time and that they cook in the foil packets. Great for a party.
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Kita, this is my kinda sandwich girl! Looks really amazing!
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