Kickin’ BBQ Pulled Chicken Sandwiches

Name: Kickin’ BBQ Pulled Chicken Sandwiches with Pickled Jalapeño, Smoky Slaw & Potato Wedges
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 4 tbsp Smoky Red Pepper Crema; 1 unit Jalapeño; 1 Lime; 2 Potato; 4 oz Coleslaw Mix; 1 tbsp Southwest Spice Blend; 10 oz BBQ Pulled Chicken; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pickled Jalapeño, Smoky Slaw & Potato Wedges

By Recipe0 System

It’s tough to resist the saucy, tender texture and tangy flavor of BBQ pulled chicken. Here, it stars in sandwiches that come together in just 30 minutes. While you roast a side of potato wedges, you’ll pickle your jalapeño, mix your slaw, and warm your chicken with zesty Southwest spices. Pile it all onto toasted potato buns and serve with smoky red pepper crema for dipping, then dig into sandwich bliss.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
4 tbsp Smoky Red Pepper Crema
1 unit Jalapeño
1 Lime
2 Potato
4 oz Coleslaw Mix
1 tbsp Southwest Spice Blend
10 oz BBQ Pulled Chicken
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.

Cut potatoes into ½-inch-thick wedges. Quarter lime. Thinly slice jalapeño into rounds, removing ribs and seeds if you prefer less heat.
2

Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Southwest Spice later.)

Roast on top rack until golden brown and crispy, 20-25 minutes.
3

Meanwhile, in a small bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt.

In a medium bowl, combine coleslaw mix, half the smoky red pepper crema (save the rest for serving), and as much remaining lime juice as you like. Season with salt and pepper.
4

When potatoes have about 5 minutes remaining, halve buns.

Toast in oven (use a second baking sheet or place directly on oven rack) until golden, 3-5 minutes. TIP: Brush cut sides with melted butter first for extra richness.
5

While buns toast, heat a drizzle of oil in a medium pan over medium heat (use a large pan for 4 servings). Add remaining Southwest Spice and stir until fragrant, 30 seconds.

Stir in BBQ pulled chicken* and as much pickling liquid from jalapeño as you like. (TIP: Careful, it can be spicy!) Stir until warmed through, 2-3 minutes.
6

Fill buns with BBQ pulled chicken, slaw, and as much pickled jalapeño as you like (draining first if necessary). Divide between plates and serve with potato wedges, any remaining slaw, and remaining smoky red pepper crema on the side.

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