CHICKEN JALAPEñO POPPER MELT

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Chicken Jalapeño Popper Melt image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 8

8 jalapeños, halved, seeded and ribs removed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
8 thick slices country white bread
1 cup shredded Oaxaca cheese
1 cup tortilla chips
2 cups shredded rotisserie chicken (white and dark meat)
1 stick (8 tablespoons) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
  • Heat a griddle or nonstick skillet over medium heat.
  • On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
  • Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.

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