popchips® Launches Tortilla Chips and Partners with Chef Aaron Sanchez
My favorite chips, popchips®, just got a new friend, popchips® tortilla chips. I keep bags and bags of popchips in our house for the kids and YES, for me too. I love them. Just recently they launched tortilla chips and partnered with Food Network star of Heat Seekers and Chopped, chef Aaron Sanchez to create four exclusive recipes for each flavor along with a beer pairing. Here are some great tailgating and party ideas from Sanchez:
- Grilled Chicken Cemitas and Garlic-Chipotle Love with salsa tortilla popchips and Goose Island 312
- Ceviche with chili limón tortilla popchips and Bud Light
- Crab Dip with ranch tortilla popchips and Stella
- All-Beef Chile Colorado with nacho cheese tortilla popchips and Shocktop
Even better, chef Aaron Sanchez sent Beauty and Her Feast one of the recipes!
Grilled Chicken Cemitas and Garlic-Chipotle Love with salsa tortilla popchips and Goose Island 312
By Published: October 5, 2012
- Yield: 4 Servings
Courtesy of Chef Aaron Sanchez for popchips®
Ingredients
- 1 cup canola oil
- 12 cloves garlic
- 3 Tbs chopped canned chipotle chiles in adobo sauce
- 1/4 cup finely chopped cilantro
- zest of one lime
- 2 tsp kosher salt
- 2 large boneless, skinless chicken breasts
- 1 tsp cumin
- 1 ripe Haas avocado
- juice of one lime
- 4 cemita or hamburger rolls
- 1 cup refried beans, warmed 15 oz can
- 8 oz Oaxaca or mozzarella cheese grated
- olive oil
- Sliced ripe tomatoes
- thinly sliced lettuce
- fresh cilantro leaves
Instructions
- Make the Chipotle Love with the first 6 ingredients: In a dry medium heavy nonreactive sauce pot place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes till garlic has browned and become soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.
- Prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.
- Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. Pound each breast half until it’s one-quarter inch thick (if you don’t have a meat pounder, use the bottom of a small saucepan). Sprinkle each piece with salt, pepper and cumin on each side.
- Mash the avocado with the lime juice and season with salt, and warm the refried beans on the stovetop or in the microwave.
- Grill the chicken breasts for 4 to 5 minutes, turning once. Set aside and keep warm. Split the buns and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.
- To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the cheese among the sandwiches, and top with tomato, lettuce and a sprinkle of cilantro. Drizzle on a generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half before serving.
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