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pulled chicken with bbq sauce on potato roll with shredded lettuce with a side of tortilla chips

Southwest Chicken Sandwich with Chipotle Crema

Chipotle peppers are one of the easiest ingredients to use to turn ordinary food into something great. This Smoked Southwest chicken sandwich uses chipotle peppers two ways and is served on a toasted soft potato roll.
Course Main Course
Cuisine American
Keyword chicken, sandwich, southwest
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8
Author Christie Vanover

Ingredients

Southwest Rub

  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 2 tsp granulated garlic
  • 1 tsp cumin

Chipotle BBQ Sauce

  • 1 bottle barbecue sauce
  • 1-2 chipotle peppers in adobo sauce

Chipotle Crema

  • 1 cup Mexican crema
  • 1-2 chipotle peppers in adobo sauce
  • 1/4 cup white vinegar
  • 1/2 tsp kosher salt

Other Ingredients

Instructions

Southwest Rub

  1. Combine the rub ingredients in a bowl. 

Chipotle BBQ Sauce

  1. Place the ingredients in a blender. Pulse until smooth. Set aside. 

Chipotle Crema

  1. Combine the ingredients in a blender. Pulse until smooth. Refrigerate until ready to use. 

Smoked Southwest Chicken

  1. Pat the chicken dry. Rub all over with the Southwest Rub.

  2. Heat the Big Green Egg to 275F degrees, using the plate setter to cook over indirect heat. 

  3. Place the chicken on the rack, breast side up. Smoke for about 2 hours, until the meat reaches an internal temperature of 165F degrees. 

  4. Place in an aluminum pan and cover with foil. Rest for 30 minutes. 

  5. While it's resting, heat the BBQ sauce in a pot or microwave. 

  6. Pull the chicken, discarding the skin and bones. Toss in the warm sauce. 

Assembly

  1. Split the Martin's Potato Rolls and grill cut side down, until slightly charred. 

  2. Pile sauced pulled chicken on bottom bun. Top with shredded lettuce and sliced red onions.

  3. Smear chipotle crema on top bun. Place on top.