Sunday, November 9, 2014
I love looking at animal videos, especially dogs. Since we have a Boxer, I really enjoy goofy Boxer videos. Recently I saw a video of a crazy chicken laughing while it was crowing. You can watch it here. I say it's a chicken. It clearly is a rooster with wattles and a comb. But it's still funny to watch.
My husband is a fan of big, crazy sandwiches. This one sure does fit that bill. This is my Pollo Loco Sandwich. It has bacon, roasted poblanos, chipotle mayo, pico de gallo, jalapeno cheese sauce, Pepper Jack cheese slices, and...Fritos! Crazy indeed.
POLLO LOCO SANDWICH:
FOR THE CHICKEN:
3 boneless chicken breasts, butterflied to make 6 cutlets
Seasoned salt (like Lawry's)
FOR THE CHIPOTLE MAYO:
1 C mayonnaise
1 chipotle in adobo, chopped
1/2 teaspoon garlic powder
FOR THE PICO DE GALLO:
About 2 C chopped Roma tomatoes
1-2 serrano (or jalapeno) peppers, chopped (leave in the seeds if you like it hot)
1/2 C finely chopped red onion
2 T fresh cilantro, chopped
1 clove garlic, minced
1 lime, juiced
Salt & pepper, to taste
FOR THE JALAPENO CHEESE SAUCE:
1 jalapeno, seeded and chopped
1/4 C flour
1/4 C butter
2 C half & half
1 C shredded cheddar cheese
1 teaspoon garlic powder
FOR THE SANDWICH:
1/2 lb bacon, slices cut in half, and cooked
Pepper Jack cheese slices
6 sandwich or hamburger buns (I used onion buns)
Fritos corn chips
For the pico de gallo, mix together all of the ingredients and put it in the fridge until ready to use. For the chipotle mayo, mix all the ingredients together and store in the fridge until ready to use.
For the poblanos, preheat the oven to 400 degrees. Place the poblanos on a sheet pan and roast, turning occasionally, until the skin is charred, about 20 minutes. When they are cool enough to handle, peel as much of the skins off as you can. Remove the stem and seeds and slice the poblanos into strips.
For the chicken, preheat the oven to 350 degrees. Season the chicken on both sides with some seasoned salt, garlic powder, black pepper, chili powder, and cumin. Bake for 14 minutes. Turn and bake an additional 12-14 minutes or until chicken is done.
For the cheese sauce, melt the butter in a small pot. Cook the jalapeno until it is soft, 3-4 minutes. Whisk in the flour. Whisk in the half and half and garlic powder and cook until thickened and bubbly. Remove from the heat. Whisk in the shredded cheese in small handfuls until it is completely melted and smooth.
Separate the bun halves. Butter the top halves and put a slice of Pepper Jack cheese on the bottom halves. Put them on a sheet pan and set under the broiler. Cook until the cheese is melted and the top halves are toasted.
Assemble the sandwiches with the chicken, poblano slices, chipotle mayo, bacon slices, pico de gallo, lettuce, some Fritos, and the cheese sauce.