En Fuego Verde Recipe

Prepare and taste carefully: remove stems from jalapeños. For less heat, remove seeds and membranes; for extra heat leave some in. Roughly chop jalapeños.

Add chopped jalapeños, cilantro, Greek yogurt, mayonnaise, lime juice, garlic, olive oil, honey, salt and pepper to a blender or food processor.

Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning: add more lime for brightness, honey for sweetness, or salt to taste.

Transfer sauce to a container and chill at least 30 minutes to let flavors meld. Sauce can be made up to 3 days ahead and refrigerated.

Preheat smoker or grill for indirect smoking to 225–250°F (107–121°C). If using a charcoal grill, set up for two-zone cooking and place soaked wood chips on hot coals or in a smoker box.

Pat chicken dry. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt and pepper and rub evenly over the chicken.

Place chicken on the smoker/grill grate away from direct heat. Smoke until internal temperature reaches 165°F (74°C), about 1–1.5 hours depending on thickness.

Once cooked, remove chicken and tent loosely with foil. Let rest 5–10 minutes, then shred or slice into bite-sized pieces.

While the chicken smokes, thinly slice the red onion and rinse briefly in cold water if you want to mellow the bite. Drain well.

If using jarred roasted red peppers, drain and pat dry, then slice into strips. Tear or chiffonade basil if using.

If using fresh mozzarella ball, drain and tear into pieces or shred. Grate the Parmesan and keep both cheeses ready for assembly.

To melt mozzarella lightly (optional): arrange shredded mozzarella over warm shredded chicken and place under a broiler for 1–2 minutes until just melted. Watch carefully to avoid browning.

Place a generous spoonful of the chilled spicy jalapeño sauce on your base (sandwich, pizza, salad, or plate).

Top with a layer of house smoked chicken (hot or room temperature), then scatter roasted red pepper strips and thin red onion slices over the chicken.

Add the fresh mozzarella and sprinkle grated Parmesan evenly over everything.

If you warmed the chicken and melted the mozzarella, return briefly to heat until cheese is just melted. Otherwise serve as-is.

Finish with a drizzle of olive oil, torn basil leaves, a squeeze of lime if desired, and salt & pepper to taste.

Serve immediately. Leftovers: keep sauce and chicken refrigerated separately for up to 3 days.