One of my new favorite phrases is "I'd pay money for this!" I've been able to say it a few times and this recipe was one of them. It has a taste that is unique to anything I've ever tried before. My friends all liked it and I encourage you to try it as well.
The picture of what I made above, hers at Let's Dish below.
Filed under Main DishesIngredients
1 tablespoon extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups store-bought salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 crusty sandwich rolls, split
4 slices Monterrey Jack or cheddar cheese
Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat. Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve.
This has to be one of the easiest, tastiest meals I've put together. Once the chicken is shredded, it takes less than 15 minutes. And everyone loves it! The honey and lime add wonderful flavor. If you have extra filling, it makes great burritos the next day.
Who Dished It Up First
This is a Rachael Ray recipe that I found over at Cassie Craves.
*** Misty's notes: I didn't have shredded chicken, so I used chicken breasts that I cooked and chopped up to put in the sauce. I used Ciabatta rolls and Monterrey Pepper Jack cheese. I did butter the rolls prior to putting it in the broiler. I had plenty left over for Brad later and me the next day, so I would recommend having extra rolls on hand. So yummy!