Smashed Chicken Caesar Chalupas

Directions

1. In a large bowl, combine the ground chicken, garlic paste, Blackstone Tuscan Herb Seasoning, ¼ cup Caesar dressing, ½ cup Pecorino Romano, breadcrumbs, salt, and black pepper.

2. Divide the chicken mixture evenly among the 8 Mission Chalupas. Spread a thin, even layer of chicken over one side of each chalupa, pressing the mixture toward the edges.

3. Preheat your Blackstone griddle to medium heat and lightly oil the cooking surface.

4. Place the chalupas chicken-side down on the griddle. Using a Blackstone burger press or spatula, firmly press each chalupa against the cooking surface to create an evenly browned crust.

5. While the chicken cooks, spread a thin layer of softened Kerrygold Garlic & Herb Butter over the exposed side of each chalupa.

6. Once the chicken is golden brown, releases easily from the griddle, and reaches an internal temperature of 165°F, flip the chalupas. Cook butter-side down until the tortillas are golden.

7. While the chalupas finish cooking, combine the chopped romaine, ⅓ cup Caesar dressing, ½ cup Pecorino Romano, lemon juice, salt, and black pepper in a bowl. Toss until evenly coated.

8. Transfer the cooked chalupas to a taco rack, gently folding them into shape while they are still warm.

9. Fill each chalupa with the Caesar salad and finish with additional freshly grated Pecorino Romano. Serve immediately with fresh lemon wedges, if desired.