Serves 8 to 10
Black Bean Spread:
Peppers and Onions:
- 1 TB oil
- 1 onion, thinly sliced
- 1 poblano chile, thinly sliced
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp Mexican oregano
- ¼ tsp black pepper
- 1 jar (12 oz) roasted red peppers, drained, thinly sliced
- 2 pounds boneless skinless chicken breast, cooked and shredded OR 4 cups shredded rotisserie chicken
- ½ cup Frontera Chipotle Salsa
- 1 loaf (1 to 1 ½ pounds) Italian or French bread, measuring about 12 inches long by 3 inches wide
- 8 ounces Monterey Jack or Chihuahua cheese, shredded
- Chopped fresh cilantro, for garnish
- For the black bean spread, heat oil in large (10-inch) skillet over medium heat and add the beans with their liquid. As the beans come to a simmer, mash them to a smooth paste with the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes—about 10 to 15 minutes. Add salsa and salt. Cover and keep warm over low heat.
- For the peppers and onions, heat oil in a large skillet over medium-high heat. Add the onion and poblano. Cook until brown and slightly crunchy, 8 to 10 minutes. Add the garlic, salt, oregano and pepper. Cook 1 minute. Add the sliced roasted red peppers, mix to combine and remove from heat.
- Toss the shredded chicken with ½ cup salsa and salt and pepper to taste and in a medium-sized bowl.
- Heat oven to 350 degrees. Slice the loaf of bread in half horizontally. Scoop out some of the soft bread from the center with your fingers. Place the bread, cut side up, on foil-lined baking sheets.
- Spread each half of bread with a generous amount of black bean spread. Top with the shredded chicken, then pepper and onion mix, and then shredded cheese.
- Bake until cheese is melted and lightly browned, about 10 minutes. Remove from oven, cut into about 2-3-inch wide slices. Garnish with cilantro and serve.