Best Chicken Tequila Tailgate Sandwiches Recipes

Guy Fieri's Lime Chicken Tequila Tailgate Sandwiches image

Provided by SugarBamaBabe

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 16

2 ounces olive oil
1 cup red onion, julienned
1 tablespoon jalapeno, minced
1/2 cup red bell pepper, roasted and julienned
1 chicken, roasted, boned, skin discarded and shredded
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon garlic, chopped
2 tablespoons cilantro leaves, chopped, plus more for garnish
4 tablespoons parmesan cheese, grated, plus more for garnish
5 ounces mozzarella cheese, shredded
4 ounces cream cheese, room temperature
4 tablespoons lime juice, freshly squeezed
3 ounces tequila
1/4 cup roma tomato, diced for garnish
4 sourdough rolls, warmed

Steps:

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.

Chicken-Tequila Tailgate Sandwiches image

Provided by Guy Fieri

Time 40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
1 cup julienned red onion
1 tablespoon minced jalapeno pepper
1/2 cup julienned roasted red bell pepper
1 rotisserie chicken, skin removed and meat shredded
Sea salt and freshly ground pepper
1 tablespoon chopped garlic
2 tablespoons chopped fresh cilantro, plus more for topping
4 ounces cream cheese
1/4 cup grated parmesan cheese, plus more for topping
1 1/4 cups grated mozzarella cheese
1/4 cup fresh lime juice
3 ounces tequila
1/4 cup diced Roma tomatoes, for topping
4 sourdough rolls, warmed

Steps:

Layer two 15-inch 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 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, 1/4 teaspoon salt, 1 teaspoon 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 minutes; flip and cook 10 more minutes. Slice the bag open and top with the tomatoes, cilantro and parmesan cheese. Serve on the warmed rolls.