BBQ Pulled Chicken Sandwiches
Cut potatoes into wedges.
1
Add drizzle of EVOO, 1 tsp Southwest spice, salt & pepper.
2
Quarter lime. Thinly slice jalapeño.
3
Place potatoes on stone.
4
Bake at 450° for 20 minutes.
5
In bowl, combine jalapeño, 1/4 tsp sugar, juice from 1/2 the lime, & a pinch of salt.
6
Combine 4 oz coleslaw with smoky red pepper crema, lime juice, salt & pepper.
7
Halve the buns if not presliced.
8
Heat drizzle of oil in skillet. Add 2 tsp Southwest spice & stir 30 seconds.
9
Add 10 oz precooked chicken BBQ & pickling liquid from jalapeño. Heat until warmed.
10
Toast buns.
11
To serve, add BBQ to bun.
Top with coleslaw & jalapeños.
Serve with potato wedges.
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