Both Hawthorne boys are home this week for Spring Break and they have voracious appetites. Mr. Hawthorne fixed lunch for us on Tuesday.
Mr. Hawthorne cooked the meat then he had to Semi-Ho it by adding a packet of taco seasoning that comes with those family taco dinners.
He added a little water, stirred it to combine, and cooked the water off. I tasted it at this point and it was WAYYYYY too salty for me. I would've just added some cumin, some paprika, and some cayenne and damn the seasoning packet. But does he listen to me? Noooooooo.
Mr. Hawthorne spread the baking sheet with jalapeno tostados from the Mexican market and some of my seasoned tortilla chips. Then he added the meat, his pickled jalapenos, some chopped onions, and cheddar cheese. Under the broiler, until what little cheese was there was melted. Geeze. The cheeze. Personally, I would have added about 5-6 times the cheese plus some Monterey Jack, but he ignored me on this.
He topped the dish with shredded lettuce and chopped tomatoes, which Youngest Hawthorne will just have to pick off.
I'm making roasted peppers for the our sandwiches. Be sure you soak those skewers. Blacken the peppers on the outside. And you cannot blacken enough.
Then plunge your peppers into ice cold water and easily scrub the blackened skin off with your fingers, leaving the lovely, sweet pepper flesh for consumption.
Here I have the fixin's for my chicken sandwich. Sliced roasted peppers, 2 ice cubes of frozen pesto, and thinly sliced mozzarella.
Three nights ago I had cooked a whole chicken for the family and today I picked off the rest of the meat to use on the sandwiches. Two meals for those boys off of one whole hen. And of course, I put the carcass in a freezer bag for future chicken stock.
I love the flavors of the pesto, sweet peppers, cheese, and chicken along with the burnt aroma of the toast.