Kate has lots of recipes that would be great for game days or parties. I had a hard time choosing, but Tom is a serious lover of all things taco so I knew he would appreciate this recipe.
- 1 tsp. olive oil
- 1 lb. ground chicken
- 1 small red pepper, diced
- 2 chipotle peppers, diced
- 2 tbsp. taco seasoning
- 3 tsp. adobo sauce
- 2 tbsp. cilantro, chopped
- 2 (11 oz.) tubes refrigerated French bread
- 1 cup shredded cheddar cheese
- 1 egg, lightly beaten
- 1 tsp. dried oregano
- salt and pepper, to taste
1. Preheat the oven to 375. Line a baking sheet with parchment paper or foil.
2. Heat olive oil in a large skillet. Add ground chicken, bell pepper, chipotle peppers, taco seasoning and adobo sauce. Cook for 5-6 minutes or until chicken is browned. Stir in cilantro, salt and pepper.
3. Use a serrated knife to cut lengthwise down each french bread roll. Gently spread apart the dough until you have a 4-inch well in the center. Repeat with the other roll.
4. Divide the cheese and sprinkle down the center of each well, then divide the chicken mixture into each well. Bring the sides up and over of each roll and pinch to seal the seams.
5. Place each roll seam side down on the prepared baking sheet and fold the roll over each other, creating a twisted look. Brush both rolls with the egg wash.
6. Use the serrated knife to cut small slits in the dough to allow steam to escape. Sprinkle the rolls with the oregano.
7. Bake for 30 minutes or until golden brown. Allow to rest 5 minutes before slicing.
I didn’t pull my French bread quite far enough apart so I had some leftover chicken mixture so make sure to really spread the dough. This was an easy to make dish that would obviously be great for a game day!
Tom and I both ate this dipped in taco sauce but you could skip the sauce entirely or use salsa, pico de gallo, guacamole, etc. The options are pretty endless.