Cheesy Chicken Fajita Bread
The following is a factual statement: Everything tastes better when it’s wrapped in warm bread. After all that is the first lesson you learn in Food Science class.
Okay we’re kidding, it’s the second.
In all seriousness, we’ve never complained about the presence of carbs. In fact, we welcome them with open arms because of how cozy and warm they make use feel inside. Which is why we love this clever creation. It effortlessly combines the best of both worlds – sizzling seasoned fajitas and ooey-gooey cheesy bread. Yum.
Pro Tip: Don’t break the bread boat. While you’ll need to clear the contents of this french loaf, tread carefully. Taking too much of the fluff out can damage the integrity of your base! You’ll want to avoid irreparable damages by pressing any remaining contents to the side of your bread walls, fortifying your boat and keeping everything safe and secure.
6 boneless, skinless chicken thighs
4 tbsp Charred Chile & Lime seasoning
½ yellow onion, sliced
1 poblano pepper, sliced
1 red bell pepper, sliced
1 loaf of French bread
10 slices of White American cheese
4 - 8 oz Oaxaca cheese, shredded
Cilantro and Mexican Crema, for serving
Preheat your griddle to 400°F.
Season both sides of your chicken thighs with 2-3 tbsp of the Charred Chile & Lime Blend and let it sit for 15 min before cooking.
Add a few tbsp of oil or butter before placing chicken thighs on the griddle and cook for 3-4 min per side.
Add 2 tbsp of butter to the griddle and combine the onions and peppers, cooking until softened and charred.
Cube the chicken before combining it with the grilled veggies and another sprinkle of Charred Chile & Lime.
Add American cheese slices and mix together until fully melted. Set aside.
Thinly slice the top of the French loaf and scrape out most of the contents to leave a hollowed loaf.
Add your chicken mixture to the bread and smooth it out.
Top the bread boat with Oaxaca cheese and add more seasoning, if desired.
Place the bread on the smoker (or in the oven) at 400°F for 10-20 min, and finish under the broiler if desired.
Top with fresh cilantro, Mexican Crema, and enjoy!