Friday, November 18, 2011
Football is really in full swing and John has been enjoying a variety of Sunday tailgate treats as a result! When I received the Food Network Magazine last month (October edition), there was a section on "All-Star Tailgating". Out of the five recipes, most of them were pretty obvious; recipes like chili, coleslaw, or hot dogs. that you could find on any blog, anywhere. But then there was one by Guy Fieri called Chicken-Tequila Tailgate Sandwiches. I think my name has a bit more pizazz.
When I told John about Guy Fieri's recipe he was more than skeptical. He actually calls him the "guy with the obnoxious hair". We do love his show Diners, Drive-ins, and Dives though and I thought once I read through these ingredients that this could make a really tasty sandwich. I convinced him to try them and once we did we were so glad!
These are the perfect lunch on Sundays, watching the big game (especially if you can't get there). The original recipe calls to cook the recipe on the grill in a foil packet. I cooked it in the oven and stirred it once. It has so many parts to it that I think its perfect in the oven. Also, it involves a lot of chopping. I chopped a bunch of this the night before and put it in separate containers. That way I could enjoy the game, too!
Tipsy Tequila Chicken Heroes (adapted from Food Network Magazine)
1/4 cup olive oil
1 red onion
1 roasted red bell pepper
1/2 pound cooked chicken (they suggested rotisserie, I used leftover from earlier in the week)
1 teaspoon salt
2 teaspoons black pepper
3 cloves garlic, minced
2 tablespoons cilantro
4 ounces cream cheese
1 1/2 cups mexican blend shredded cheese
1/4 cup lime juice
2 ounces tequila*
4 hero rolls, toasted
Layer a 13x9 baking sheet with tin foil. Preheat the oven to 250 degrees F. Add the olive oil to the bottom. Julienne the red onion, and roasted red pepper and add on top of the olive oil. Mince the jalapeno and add to the vegetables. Then shred the chicken. Layer that on top following with the salt, pepper, garlic, cream cheese, shredded cheese, lime juice, and then finally, tequila. After 10 minutes, stir the mixture and place back in the oven to cook an additional 10 minutes. Serve in hero rolls and garnish with additional cilantro, if desired.
*The original recipe called for 3 ounces of tequila. We felt that was a little strong; especially if kids are eating the heroes as well.
PS--these were also great reheated. John took them and had the leftovers over the week. We hope you get a chance to take in a football game or two this weekend!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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