Ingredients

• 1/2 cup Hatch Chile Mayonnaise
• 1 whole sweet onion, peeled and cut into thin rings
• 1 Tbsp. Extravagonzo Red Chili Culinary Oil
• 4 whole chicken thighs, boneless and skinless
• 1 Tbsp. Tex-Mex Chipotle Seasoning
• 1 tsp. salt
• 4 slices gouda cheese
• 1 Tbsp. Extravagonzo Red Chili Culinary Oil
• 8 slices sourdough bread
• 4 slices tomato
• 4 lettuce leaves

Instructions

1.  Place 1 Tbsp.Extravagonzo Red Chili Culinary Oil in a medium skillet over medium heat. Saute
   onions until brown and caramelized. Season lightly with salt and pepper.
2.  Preheat a grill pan or grill to medium high heat. Season chicken
   thoroughly with Tex-Mex Chipotle Seasoning. Grill chicken until done,
   about 12-15 minutes. When you turn the chicken over to grill the second
   side, place cheese on chicken so it melts.
3.  Take bread and brush with 1 Tbsp. of Extravagonzo Red Chili Culinary Oil. Grill the toast on the
   grill or pan.
4.  Take one half of the bread and place a chicken breast with melted cheese
   on top. If cheese isn’t melted enough you can throw it under the broiler
   until it is melted to your preference.
5. . Top chicken with lettuce, tomato, grilled onions, a dollop of Hatch Chile Mayonnaise and the second piece of grilled bread.