Monday, December 2, 2013

Fajita Chicken Cheeseburger

I know, could there be a more ambiguous recipe title?   I mean, is it fajitas, grilled chicken, or a cheeseburger!?!   Yes! 

We were in the middle of the "after-Thanksgiving/Black Friday lull" and I wanted to grill something different to eat while watching the exciting rivalry games this past weekend.  I was staring at plain boring chicken and this is what I came up with.  
 
Served with sweet potato fries.  What?  You have never drank from a mason jar? 

I used a fajita marinade to add flavor to the chicken.  I butterflied the breasts to shorten marinade and cooking times since I didn't want to miss the action.  I topped it with pepper-white cheddar cheese and served it on a crispy toasted kaiser roll like a burger. 

Fajita Chicken Sandwich
www.nibblemethis.com

Ingredients
  • 2 ea boneless, skinless chicken breasts, butterflied
  • 2 ea kaiser rolls
  • 2 slices jalapeno/white cheddar cheese (sub pepper-jack if can't find it)
  • 1/2 onion, peeled and sliced
  • 1/2 red bell pepper, sliced
For The Hot Pepper Mayo
  • 3 oz mayonnaise
  • 1 oz Mexican crema or sour cream
  • 1 Tbsp hot red pepper relish (I buy mine at Lenny's Subs)
For the Marinade
  • 1/2 cup beer
  • 1/4 cup oil
  • 1/4 cup lime juice
  • 1 tsp roasted cumin
  • 1 tsp seasoned salt
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp chile powder
  • 1/4 tsp ground corriander
  • 1/4 tsp red pepper flakes

Instructions
  1. Mix the marinade together.  Place the chicken and 2/3 cup of the marinade in a gallon ziptop bag.  Place the onion, bell pepper, and 1/3 cup of the marinade in a quart zip top bag.  Massage to coat well and refrigerate for 2-4 hours.
  2. Mix together the hot pepper mayo ingredients and refrigerate at least 1 hour prior to serving.
  3. Preheat your grill to 400f.  Clean and lube the grill grates.
  4. Remove the veggies and place on a 12" x 24" piece of heavy duty aluminum foil.  Fold the foil over and seal to make a packet.  Grill until the veggies are tender, about 6 minutes per side.
  5. Remove the chicken from the marinade and grill for 4 minutes on one side.  Flip and top with  some of the peppers and onions (be careful and use tongs to open your foil pack), cook for 3 minutes.
  6. Top with slices of cheese and cook another minute to melt cheese (use wok dome as shown below if desired).  Check the internal temperature to make sure the chicken has reached 160f and then remove from grill.
  7. Serve on toasted kaiser rolls slathered with the hot pepper mayonnaise.
If your butcher won't butterfly the chicken breasts for you, it's easy to do yourself with a sharp knife.  Just remove the tenderloin from the back.  Slice almost through to the other side, open like a book and then pound to even thinness with a meat mallet. 


Keep those tenderloins that you removed and toss them in the marinade too.  They cook in just a few minutes and make great treats for the grill master.



When grilling cheeseburgers or a cheese topped item like this, I sometimes steal a page from the short order cooks and cover the chicken with a wok lid to help melt the cheese quickly.  


Melted and gooey, ready to come off.

These can be huge depending on the size of the breast.  The other one was so big that we split it between two sandwiches.


I found that using a fajita marinade for a grilled chicken sandwich puts some punch in my lunch, we liked this.  

I also liked the jalapeno-white cheddar cheese more than the regular pepper-jack cheeses that I buy.  The texture was smoother and the taste is more balanced.  When it comes to national brands, I'm usually a Sargento guy but this is a good product by Kraft.  

[Standard Disclaimer]  I have no affiliation with Kraft or Lenny's, paid retail price, and received no compensation for using it  in this post.

14 comments:

  1. Lots of nice spices in this and perfect for watching the games. I'm still in shock over the Alabama Auburn game. Nick will have nightmares for years over that one.
    Sam

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  2. I can stare at chicken breasts and never come up with this creative way to enjoy them-like you have done here. I have a few chicken breasts in the freezer and I think getting the husband to fire up the grill and do something similar to yours would be awesome. Perfect weeknight meal.
    How about them football games this weekend? My poor gators are a total mess this season but, the Alabama vs. Auburn game was unbelievable. I would like to see FSU play Auburn in the championship.

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  3. Oh my gosh, this sounds sooooo incredibly good... I mean grilled chicken sandwiches are always good, but top it with that cheese and the peppers... nicely done :)

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  4. Oh my gosh this sounds soooo incredibly good... I mean grilled chicken sandwiches are good anyway, but top it with that cheese and peppers..... nicely done :)

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  5. Great looking sandwich Chris. We're heading into the deep freeze so you won't find me grilling too soon. Pinned to try this one later.

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  6. Even I saw that run and score in the Alabama Auburn game. I would have rather eaten this sandwich though... GREG

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  7. Looks like a winner - will give it a go this weekend. I'm sure you heard the mister screaming all the way from here over the Ala-Burn game...he was screaming with joy as he felt Alabama needed a "life lesson." But speaking of games, did you happen to see the crushing the Hawks gave the Saints? We still have a team - not that anyone east of the Mississippi knows or cares! Roooooooooll Hawks!

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  8. That is one serious chicken sandwich there Chris.

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  9. Oh my gosh this looks amazing. I love the wok lid tip!

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  10. Hello? Hello? No post for a week...what's up with that? I hope you're well and so busy wrapping presents for your blog friends that you don't have time to post!

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  11. It looks absolutely delicious! Great idea, Chris!

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  12. See, there you go again, making me hungry, drooling all over my keyboard, and not wanting the dinner I have cooking on the stove. I want this instead.

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  13. I looks like all things I love in one. Now I must go shovel the snow off the grill.

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