Chili Lime Chicken Bagels
Chili Lime Chicken Bagels
Ingredients:
For the Chili Lime Chicken Bagels:
- 2 Tbsp tomato paste
- 1 Tbsp adobo sauce (from canned chipotle peppers)
- ⅓ cup freshly squeezed lime juice
- 3 Tbsp honey
- 1 Tbsp vegetable oil
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp onion powder
- 2 tsp kosher salt, plus more to taste
- 3 garlic cloves, minced
- 1½ lbs boneless, skinless chicken thighs
- 4 David’s Deli Plain Protein Bagels
- 1½ cups Crystal Farms Mexican 3 Cheese Blend Shredded Cheese
- Roughly chopped cilantro, for garnish
For the Cilantro Lime Crema:
- 1 cup full fat Greek yogurt
- 1 Tbsp vegetable oil
- 1 Tbsp freshly squeezed lime juice
- 1 Tbsp water
- ¼ cup cilantro leaves
- 1 small garlic clove, grated
- ½ tsp kosher salt
Instructions:
- In a 5- to 8-quart slow cooker, whisk together the tomato paste, adobo sauce, lime juice, honey, oil, chili powder, cumin, onion powder, salt, and garlic. Add the chicken and turn to coat.
- Cook on low heat for 1 to 2 hours or until the chicken reads 165°F on an instant-read thermometer. Using 2 forks, shred the chicken in the sauce and season with salt. Keep warm.
- To make the cilantro lime crema: In a blender or food processor, combine the yogurt, oil, lime juice, water, cilantro, garlic, and salt. Blend until smooth. Transfer to an airtight container and refrigerate until ready to use.
- To make the bagels: Place an oven rack in the second-highest position and heat the oven to high broil.
- Place the 8 bagel halves cut-sides up on a nonstick sheet pan. Broil, watching closely for 1 to 2 minutes or until lightly toasted. Remove the sheet pan from the oven, evenly divide the chili lime chicken among the bagels, and top each with 3 Tbsp shredded cheese. Return to oven and broil, watching closely, for 1 to 2 minutes or until the cheese is melted and starting to brown.
- Drizzle with cilantro lime crema and garnish with roughly chopped cilantro. Serve the remaining crema on the side for dipping.