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Grilled Chicken Sandwich with Poblano Crema and a Side of Southwest Black Bean Relish
Poblano Crema, made with MINOR’S® Fire Roasted Poblano Flavor Concentrate, kicks up the flavor on a tropical-inspired grilled chicken sandwich. Served...
Servings
38
38
Cuisine Type
- mexican
Day Part
- dinner
Menu Part
- sandwich
Main Ingredient
- Poultry
- Bread
- Dairy
- Meat
- Fruits
Poblano Crema, made with MINOR’S® Fire Roasted Poblano Flavor Concentrate, kicks up the flavor on a tropical-inspired grilled chicken sandwich. Served with the tangy spice of Southwest Black Bean Relish.
Ingredients
19 oz Olive oil
9.5 oz Minor’s® Red Chile Adobo Flavor Concentrate Gluten Free (6x13.6oz)
38 pieces Chicken breast fillet, without skin, boneless
12.5 oz Sour cream
4 oz Mayonnaise
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
1 oz Lime juice, fresh
38 slices Baguette, Brioche buns, grilled, hot
38 slices Monterey Jack cheese
38 slices Pineapple, grilled, hot
76 slices Bacon, cooked
38 leaves Lettuce
Steps
In a bowl, whisk together the oil and Red Chile Adobe Flavor Concentrate. Thoroughly cover the chicken breasts in the adobo marinade. Marinate for at least 1 hour.
In a mixing bowl, combine the sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.
Once the chicken has been marinated, grill over medium high heat. Cook to 165°F.
To assemble, spread 1-1/2 tsp of the poblano cream on the bottom bun. Top in order with: 1 slice of cheese, 1 grilled chicken breast, 1 pineapple slice, 2 slices of bacon and 1 lettuce leaf.
Drizzle 1-1/2 tsp of poblano cream over the top of the lettuce and top with other half of bun.
Additional Tips
Serve with a side of black bean relish.
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Oct 18, 2024
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