| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 ounces olive oil
- 1 cup julienned red onion
- 1 tablespoon minced jalapeno
- 1/2 cup roasted and julienned red bell pepper
- 1 roasted chicken, boned, skin discarded and shredded
- 1/4 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped garlic
- 2 tablespoons chopped cilantro leaves, plus more for garnish
- 4 tablespoons grated Parmesan, plus more for garnish
- 5 ounces mozzarella, grated
- 4 ounces cream cheese, room temperature
- 4 tablespoons freshly squeezed lemon juice
- 3 ounces tequila
- 1/4 cup diced Roma tomatoes, for garnish
- 4 sourdough rolls, warmed
Instructions
- Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil.
- On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila.
- Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook.
- To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes.
- Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1258 |
| Total Fat | 82 g |
| Saturated Fat | 27 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 75 g |
| Cholesterol | 290 mg |
| Sodium | 1095 mg |
Reviews
This is soooo good, I made mine with tortillas, everyone went crazy for them . The flavor was so delicious
Go to dish for outdoor get togethers.
Every time I make it everyone raves about it! I love adding avocado as a topping!
Absolute Keeper!! (Please use LIMES not lemons – recipe error) I made this for approx 75 veterans & their families at the American Legion and it was GONE in no time! The flavor is out of this world! Since I made it for a crowd I baked it covered in a foil pan at 350 for about 40 minutes, stirring occasionally. I bought way too many buns since it was buffet style most of them at it without a bun.
Made for a Super Bowl Party – YUMMY! Everyone wanted the recipe. Thanks Guy! The only change I made – I couldn’t put on the grill – because just as we got ready to start the grill (just before the party we found it was out of gas!! Fixed these in the oven and then transferred to a crockpot. Turned out great anyway.
i made this LAST year for one of our tailgating parties. i’ve had three people request that i make it again this year. so, yes, i’m making it again tomorrow!
but hey, food network if you’re paying attention, make a BULK recipe! who tailgates with four people!?!?!? i’m feeding 30 people tomorrow so i’m skipping the foil packs and using the ol’ crock pot again.
I made these sandwiches right before we went on a camping trip, wrapped them in foil and popped them in a cooler. We grilled the bread and heated the sandwiches right over the camp fire. What a fun, easy, and delicious recipe and so much better than plain old hot dogs and hamburgers!!
Holy Mole. This is just an outstanding recipe. It has a very rustic flavor that is way more delicious and interesting that you would think. I used a little less tequila and lime instead of lemon. Everyone loved it.
HANDSDOWN this is the BEST Chicken salad type sandwich I have ever tasted….I’ve never made this without people DEMANDING I MAKE IT AGAIN! Thanks GUY
This a terific recipe! We’ve been making this since we first saw it more than a year ago. Everyone we serve it to goes nuts for it. The only changes we’ve made are using tortilas in place of the rolls and poblano in addition to the other peppers. This is great anytime of year. We always take it for camping too. I can’t thank you enough Guy, this is an out of the park hit!