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Lunch
2-3
5 minutes
15 minutes
2 chicken cutlets
4 slices thick-cut bacon
4 slices frozen Texas Toast garlic bread
4 oz cream cheese, softened
3 jalapeños, finely diced (seeds removed for less heat, if desired)
½ cup shredded cheddar cheese
Romaine lettuce leaves
1 tomato, sliced
Buffalo sauce, for drizzling
In a small bowl, mix the softened cream cheese, diced jalapeños, and shredded cheddar cheese until fully combined. Season with Blackstone Hatch Chili & Cheddar, smoked paprika, and garlic powder. Set aside.
Season the chicken cutlets with salt and pepper, Blackstone Hatch Chili & Cheddar, and smoked paprika. Cook on the griddle for 4-5 minutes per side, or until fully cooked through. Once done, remove from the griddle, slice the chicken, drizzle with Buffalo sauce, and toss to coat.
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