It's super flavorful and makes for a great no-fuss meal. If you're into the whole tailgating scene this would make a perfect easy meal on the grill. Be sure to try it!
Cream Cheese Chicken Tailgate Sandwiches
Adapted from Guy Fieri’s recipe in Food Network Magazine
1/4 cup extra-virgin olive oil
1 cup julienned red onion
1/2 cup julienned roasted or fresh red bell pepper
2 chicken breasts cooked and shredded*
kosher salt and pepper
2 tsp. minced garlic
2 Tbsp. chopped fresh cilantro, plus more for topping
4 oz. 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
4 sub-style rolls, warmed**
1. 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.
2. In order, layer these ingredients on the bent sheet of foil: olive oil, onion, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon pepper, garlic, cilantro, cheeses and lime juice. 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.
3. Preheat oven to 250 degrees F or a grill to medium and place the foil packet on a baking sheet in the oven or on the grill. Cook 10 minutes; flip and cook 10 more minutes. Slice the bag open and top with cilantro and parmesan cheese. Serve on the warmed rolls.
*If you have a Kitchen Aid stand mixer, a quick and easy way to shred chicken is to boil it in a pot of water on the stove until cooked through and then shred with the flat beater in your mixer. It takes no time at all and it’s so simple!
**To warm rolls, place them open-face on a baking sheet in the oven at 250 degrees F for about a minute or so. You could also place them under the broiler until slightly crisp. Make sure to watch them so they don’t burn.