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Heinz Tailgating
Recipe Contest Grand Prize winner...
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1
tsp |
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garlic pepper |
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¼ to
½ tsp |
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cayenne pepper |
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1
lb |
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boneless, skinless chicken breast, cut
into 1-inch pieces |
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3
Tbs |
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extra virgin olive oil, divided |
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1
lb |
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smoked bratwurst with cheddar cheese or
smoked sausage with cheddar cheese, cut
into ¾-inch pieces |
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2
medium |
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jalapeño peppers, stems removed, seeded
and chopped |
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12
oz |
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bottle chili sauce |
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1
Tbs |
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apple cider vinegar |
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3
Tbs |
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water |
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2
tsp |
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spicy brown mustard |
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1
tsp |
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worcestershire sauce |
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1/3
cup |
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sweet pickle relish |
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8
hard |
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Hoagie rolls, split |
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1
cup |
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shredded Monterey Jack cheese (or pepper
jack) |
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1
medium |
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sweet onion, sliced |
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½
large |
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red
bell pepper, seeded and cut into 1½-inch
strips |
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1 |
In a small
bowl, mix together garlic and cayenne. Sprinkle
chicken pieces with the pepper mixture. |
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2 |
In a large
skillet, stir-fry seasoned chicken in 2 T. olive
oil about 4-5 minutes or until no longer pink.
Drain and remove from pan. Add bratwurst or
smoked sausage to skillet and brown, about 4
minutes, stirring occasionally. Remove from pan
and set aside. |
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3 |
Add
remaining 1 Tablespoon olive oil to skillet and
sauté onion, red bell pepper and chopped
jalapeños until tender and onions begin to
become translucent, about 5 minutes. Add chicken
and bratwurst back to the skillet. Stir in chili
sauce, vinegar, water, mustard, worcestershire
sauce and relish. Cover and simmer 10-12
minutes. |
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4 |
When ready
to serve, pile mixture onto hoagie hard rolls.
Top each sandwich with 2 Tablespoons shredded
cheese. |
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Servings: 8 |
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Cooking Tips |
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*Bottled chili sauce
can be found near the ketchup in your grocery store. |
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Recipe Source |
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Heinz |
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