Mini Bbq Chicken Sopes Recipes

CHICKEN SOPE

Steps:

• For the grilled chicken: Preheat a grill to 300 degrees F, then reduce the heat to 200 degrees F.
• Chop the chicken thighs and add to a bowl. Add the lime juice and season with salt and pepper. There is no need to marinate, just put the chicken straight on the grill and cook until golden but not too dry, about 20 minutes. Set aside for the sope assembly.
• For the sope: Mix the Maseca with 1/2 cup water in a bowl and mix by hand, adding more water if necessary, until you get a putty-like consistency. Using your hands, shape the Maseca into circles about 1/4 inch thick and 4 inches wide. Place the sopes in a non-stick pan and cook until light brown, 1 to 2 minutes per side. While the sopes are warm, pinch the top side up to create an edge all the way around. Let them cool for 30 minutes.
• Pour the enchilada sauce into a bowl and dip the sopes in the sauce, completely covering them. Let the sopes sit for 30 minutes at room temperature.
• Fry the sopes in a deep-fryer or pan filled with enough canola oil to cover them for 2 to 3 minutes on each side, or a little longer if you want them crispy. Put 1 sope on each serving plate and top with the grilled chicken, refried beans, queso fresco and iceberg lettuce divided evenly among the 4 plates. Garnish with the radishes, jalapenos and tomatillo salsa and serve.

MINI BBQ CHICKEN SOPES

Steps:

• Cook first 3 ingredients in saucepan on medium-low heat 5 min. or until heated through, stirring occasionally. Remove from heat; stir in lime juice. Cover to keep warm.
• Mix masa harina and water until mixture forms soft dough. Knead 3 min. Shape into 16 balls, using about 1 Tbsp. dough for each. Flatten each to 2-1/2-inch round. Heat large skillet or comal on medium-high heat. Add dough rounds, in batches, to skillet; cook 1-1/2 min. or until lightly browned on both sides, turning every 30 sec. Cool slightly.
• Press dough to make 1/4-inch-high rim around edge of each round. Brush both sides of each with oil. Cook in same skillet 1 min. on each side. Serve topped with chicken mixture and remaining ingredients.

MINI BBQ CHICKEN PIZZAS

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Stir in the chicken, barbecue sauce, chilies, garlic powder and pepper. Spread over cut sides of muffins; sprinkle with cheese. , Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

BBQ BARBIE - MINI CHICKEN SLIDERS

Steps:

• Heat grill to medium.
• Finely grind the chicken breast, onion, garlic and ginger together and place in a medium bowl. Add the rice wine vinegar, soy sauce and sesame oil and mix thoroughly. Shape this mixture into 2 by 1-inch patties and let rest in the refrigerator for 5 minutes. Toast the brioche rolls, then grill the chicken patties for about 5 to 6 minutes over a medium heat. (Don't try to cook faster over high heat as the outside will be cooked and not the inside.)
• To finish, place 1 patty on the bottom of each toasted bun, top with cheese, sliced tomato, onion and iceberg lettuce and cover with the bun top.

MINI BBQ CHICKEN BURRITOS

Steps:

• Combine chicken and barbecue sauce.
• Place 1 Singles on half of each tortilla; top with chicken mixture and dill chips. Fold in opposite sides of each tortilla, then roll up, burrito style.
• Cook, seam sides down, in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and burritos are golden brown on both sides.

MINI CHICKEN & BISCUIT SANDWICHES

Steps:

• Bake biscuits according to package directions. Meanwhile, cut chicken crosswise in half. Pound with a meat mallet to 1/4-in. thickness. Sprinkle with salt, thyme and pepper., In a large skillet, heat oil and butter over medium-high heat. Add chicken in batches; cook until a thermometer reads 165°, 2-3 minutes on each side. Split biscuits in half; top with chicken and toppings as desired. Replace tops.

BBQ CHICKEN POUCHES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray 4 sheets aluminum foil with cooking spray.
• Center 1 chicken breast on each prepared aluminum foil sheet and top each chicken breast with 1/4 cup barbeque sauce. Layer corn and green bell pepper over barbeque sauce layer. Fold the sides of each aluminum foil piece over the top of each chicken breast mixture, double-folding the top and ends to form a seal on each 'pouch'. Leave enough space inside each pouch for circulation. Arrange pouches on a baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 18 to 29 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Open one end of pouch first to let the steam out before opening top.

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!