Red Rocker Margarita Chicken Sandwiches

Ingredients

• 4 boneless skinless chicken breasts
• 2 roasted red peppers, sliced in strips

Marinade

• 2 jalapenos, thinly sliced rounds
• 3 tablespoons fresh cilantro leaves
• 4 tablespoons tequila (they recommended Cabo Wabo Reposado)
• 1 tablespoon garlic, minced
• 1 teaspoon red chili pepper flakes
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1/2 tablespoon lime juice
• 2 teaspoons salt, divided

Coating for Peppers

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 2 cups canola oil
• 4 kaiser rolls

Garnish

• mayonnaise (optional)
• green cabbage, thinly sliced (optional) or romaine lettuce (optional) or spinach leaves (optional)
• red onion, thinly sliced (optional)
• provolone cheese, sliced (optional)

Directions

1. 1

   In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt.

2. 2

   Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

3. 3

   Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

4. 4

   In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder.

5. 5

   Heat the canola oil to 350 degrees F.

6. 6

   Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

7. 7

   Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes before thinly slicing or shredding.

8. 8

   Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage or lettuce, onion, chicken breast, fried peppers, and top with cheese.

9. 9

   DEVOUR!