- 4
- 20 mins
- 60 mins
Ingredients
- 1/4 c EVOO
- 1 c julienned red onion
- 1 tbsp minced jalepeno pepper
- 1/2 c julienned roasted red bell pepper
- 1 rotisserie chicken, skin removed and meat shredded
- Sea salt and freshly ground pepper
- 1 tbsp chopped garlic
- 2 tbsp chopped fresh cilantro, plus more for topping
- 4 oz. cream cheese
- 1/4 c grated parmesan cheese, plus more for topping
- 1 1/4 c grated mozarella cheese
- 1/4 c fresh lime juice
- 3 oz. tequila
- 1/4 c diced roma tomatoes, for topping
- 4 sourdough rolls, warmed
Preparation
Step 1
Layer two 15" sheets of heavy duty foil and fold them together around the edges to create one sheet. Repeat to make a second double layered sheet of foil. Bend the edges of one of the sheets up 2" and crimp the corners so it can hold liquid.
In order, layer these ingredients on the bent sheet of foil: olive oil, onion, jalepeno, bell pepper, chicken, 1/4 tsp salt, 1 tsp pepper, the 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 package 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 mins; flip and cook 10 more mins. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls.