4 Russet Potatoes (cut into thick slices, about ½-inch thick)
2 tbsp oil
Salt & pepper (to taste)
2 chicken cutlets (thinly sliced)
1 tsp salt
1 tsp pepper
½ cup BBQ Sauce
1 jalapeno, diced
½ red onion, diced
2 tbsp red wine vinegar
½ tsp salt
½ tsp sugar
½ cup Mexican melting cheese (Oaxaca or Chihuahua, shredded)
¼ cup chopped chives
½ cup ranch dressing (for drizzle)
Directions
Preheat your Blackstone Griddle to medium-high heat. While the griddle heats up, combine the diced jalapeños, red onion, red wine vinegar, salt, and sugar in a small bowl. Stir well and set aside to marinate while you cook everything else.
Drizzle the griddle with oil and place the potato slices in a single layer. Season the potatoes with salt and pepper. Cook for 5-7 minutes per side, flipping occasionally, until they are golden brown and crispy on the outside and tender inside.
While the potatoes are cooking, drizzle a little oil on the griddle and add the chicken cutlets. Season the chicken with salt and pepper and cook for 3-4 minutes per side, until golden and cooked through. Remove the chicken from the griddle, chop it into bite-sized pieces, and toss with BBQ sauce. Move the chicken to a cooler side of the griddle.
Once the potato slices are crispy, top each one with a layer of Mexican melting cheese. Add a scoop of the BBQ chicken on top, then cover with a melting dome or a foil tent for 1-2 minutes to melt the cheese. Remove from heat and transfer to a serving tray.
Spoon the pickled jalapeños and red onions over the top, sprinkle with chopped chives, and drizzle with ranch dressing before serving.
