Cheesy Chicken and Ranchero Beans Stuffed Sandwiches

May 1, 2016

 

 

On the way to our annual camping trip we have to make one stop at the base of the mountain. It is a must! At Schat’s Bakery, I buy every type of fresh bread I will need to feed hungry campers for a week. Well, I confess, I buy pastries, cookies, and any baked sweet that I can’t resist after all it is a vacation! My Del Real Foods recipe was inspired by my love  to cook quick tasty and fun dishes while camping…and my love for bread stops at Schat’s!

 

I’ve been invited to participate in the 2016 Del Real Recipe Challenge!  Del Real was so kind to provide products to bloggers. I’ve tried several Del Real products over the year and have always enjoyed how natural and properly seasoned they taste as if I had made them. This year’s challenge is to make outdoor dishes in 30 minutes. Bloggers can also make kid friendly dishes in 30 minutes.

 

This is my Kid Friendly recipe submission into the 2016 Del Real Recipe Challenge! 

 

This recipe is soooo quick and soooo delicious! Your guests are going to rave at the perfectly tender chicken thigh meat flavored with Rancheros Beans. Last night, after having a slice of a Cheesy Chicken and Ranchero Beans Stuffed Sandwich, my daughter said, “This tastes so authentic, like you ordered it from a top quality Mexican Restaurant.”

 

For kids, I suggest filling small sandwich rolls. For adults, it is fun to use a long loaf. I found an Asiago Cheese Loaf and thought it would be tasty, and it so it was! 

 

For more information on  Del Real Foods click here! 

 

 

Cheesy Ranchero Beans and Chicken Stuffed Sandwiches

Ingredients:

1 loaf of bread or 8 (3-inch) bread rolls.

2 tablespoon canola oil

1 pkg  (32 oz) Del Real Pollo Asado

1 pkg  (24 oz) Del Real Ranchero Beans

2 cups shredded Mexican Cheese Blend or mild cheddar cheese, divided

1/4 cup chopped cilantro

 

Instructions:

Scoop out the center of bread loaf or rolls, leaving an inch around the rim. 

Brush cut side of bread cavity with canola oil. Place bread cut side down on grill and toast until slightly golden brown. Remove from grill and place on a large sheet of aluminum foil.

 

Chop 2 cups Pollo Asado and place in large grill proof saucepan . Wrap and refrigerate remainder of chicken for another purpose.

 

Combine the chicken with 2 cups Ranchero Beans, and heat over medium heat until warm throughout. Stir in 1 1/2 cups cheese and cilantro, and continue to stir until well mixed. Remove from heat source and spoon into toasted bread cavity.

 

Sprinkle with remaining cheese and wrap completely in foil. Place on grill for 5-7 minutes to allow flavors to meld.

 

Serves: 8 rolls or one large loaf of bread.

 

Merry Cooking! 

Happy Camping! 

Happy Cooking Outdoors

Happy Bread Stops! 

 

Extra Snaps! 

 

 

 

 

 

 

 

 

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