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