PopChips announced a collaboration with award-winning Chef Aaron Sanchez of Food Network’s Heat Seekers and Chopped. Recently launching their tortilla chip line, and to celebrate Chef Sanchez has created four exclusive recipes to pair with your favorite tortilla popchips and beer:
· Grilled Chicken Cemitas and Garlic-Chipotle Love with salsa tortilla popchips and Goose Island 312
· Ceviche with chili limón tortilla popchips and Bud Light
· Crab Dip with ranch tortilla popchips and Stella
· All-Beef Chile Colorado with nacho cheese tortilla popchips and Shocktop
Check out the recipes:
Grilled Chicken Cemitas and Garlic-Chipotle Love with salsa tortilla popchips and Goose Island 312
These hulking sandwiches are like Mexican subs—overstuffed with all sorts of goodness, bursting with flavor, and topped with a mind-blowingly delicious sauce of roasted garlic pureed with smoky chipotles. Have a lot of napkins on hand! salsa tortilla popchips bring a crispy counterpoint to all the juicy sandwich fillings and a bright flavor that can withstand everything going on inside that bun.
Makes 4 servings
For the Chipotle Love Sauce:
1 cup of canola oil
12 garlic cloves
3 tablespoon chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro
zest of one lime
2 teaspoon kosher salt
For the Cemitas:
2 large boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon cumin
1 ripe Haas avocado
Juice of 1 lime
4 cemita rolls or hamburger rolls with sesame seeds
Olive oil
1 cup refried beans, warmed (from 1 15-ounce can)
8 ounces Oaxaca or mozzarella cheese, grated
Sliced ripe tomato
Thinly sliced lettuce
Fresh cilantro leaves
1. Make the Chipotle Love: In a dry medium heavy nonreactive sauce pot place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes till garlic has browned and become soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.
2. Prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.
3. Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. Pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the bottom of a small saucepan). Sprinkle each piece with salt, pepper and cumin on each side.
4. Mash the avocado with the lime juice and season with salt, and warm the refried beans on the stovetop or in the microwave.
5. Grill the chicken breasts for 4 to 5 minutes, turning once. Set aside and keep warm. Split the buns and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.
6. To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the cheese among the sandwiches, and top with tomato, lettuce and a sprinkle of cilantro. Drizzle on a generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half before serving.
