3 jalapeños, finely diced (seeds removed for less heat, if desired)
½ cup shredded cheddar cheese
Romaine lettuce leaves
1 tomato, sliced
Buffalo sauce, for drizzling
Salt & pepper
Blackstone Hatch Chili & Cheddar Seasoning
Smoked paprika
Garlic Powder
Directions
In a small bowl, mix the softened cream cheese, diced jalapeños, and shredded cheddar cheese until fully combined. Season with Blackstone Hatch Chili & Cheddar, smoked paprika, and garlic powder. Set aside.
Cook the thick-cut bacon on your Blackstone griddle (or in a skillet) until crispy. Remove and set on a paper towel-lined plate to drain.
Season the chicken cutlets with salt and pepper, Blackstone Hatch Chili & Cheddar, and smoked paprika. Cook on the griddle for 4-5 minutes per side, or until fully cooked through. Once done, remove from the griddle, slice the chicken, drizzle with Buffalo sauce, and toss to coat.
Place the frozen Texas Toast garlic bread slices on the griddle (or in a skillet) and cook according to package instructions, flipping once for even toasting.
Spread a generous layer of the jalapeño cream cheese mixture on one side of each slice of Texas Toast. On two of the slices, layer a chicken cutlet, two slices of crispy bacon, a few romaine lettuce leaves, and one or two tomato slices. Drizzle additional Buffalo sauce over the chicken and bacon if you prefer extra heat. Top with the remaining slices of Texas Toast (cream cheese side down).
