Ingredients
Method
- Pull all the meat and skin off of the rotisserie chicken. Shred into bite-sized pieces.
- Preheat a griddle to medium heat. Drizzle vegetable oil over the griddle then add the shredded chicken and chopped chiles and jalapenos. Sprinkle the taco seasoning over the mix and cook on the griddle for 5 minutes. Add the diced tomato and shredded cheese to combine. The cheese will hit the flattop and get melty and golden and crispy on some parts.
- Once the chicken is warmed through and slightly crispy, slather the mayo on both sides of the bolillo and place on the griddle. Toast for 2 minutes then turn over.
- Use spatulas to set the cooked chicken onto the bottom half of the bread, then remove both pieces of bread from the griddle.
- Top the chicken with the lettuce, cilantro and onions. Top the sandwich with the other piece of toasted bread then cut in half to serve.
Nutrition
Notes
Using a rotisserie chicken not only saves time but also packs the dish with robust flavors. The pre-cooked chicken provides a depth of taste that you would typically spend hours developing, allowing the spices and toppings to shine without overpowering the natural poultry flavor.
