Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt.
Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes.
If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning.
Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through.
Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl.
Once chicken is done put a piece of gouda on and let melt.
To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.
Quick and easy dinner to make on a hot day.
Heat oil in pan and add onion. Cook until lucid and add the vegi burger.
Cook until crispy. Add taco seasoning and blend well.
Add in the vegi burger and stir well.
I add the fritos to individual bowls and then mix in the salad. Add Catalina dressing to your bowl. Top with salsa and sour cream.
Mix the lettuce, kidney beans, tomato, cheese, spinach in large bowl.
You can use grand burger in lieu of the vegi burger.
You can coat the taco salad with dressing to serve but I find we end up with leftovers and it gets soggy if coated.