Spicy Grilled Chicken Club with Honey-Sriracha

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

Mayonnaise
4 grilled chicken breasts
4 whole-wheat buns
4 Kraft Singles
4 pieces of bacon
1 cup fresh spinach
1 avocado, sliced

For the fried jalapeños:
2 jalapeños
1/4 cup cornmeal
1 egg

For the honey-sriracha mayonnaise:
3 Tbls real mayonnaise
2 Tbls honey
2 tsp sriracha

Instructions:

Grill the chicken breasts and top with Kraft Singles. Mix together the ingredients for the sweet and spicy mayonnaise and keep in the fridge until you are ready to use.

Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice your jalapeños and set aside. {You can remove some of the seeds to tame the heat if you prefer} Pan fry your bacon strips until crisp and set aside on a paper towel. Dunk each jalapeño into the egg, followed by the cornmeal and fry in the bacon fat until golden brown! {Everything in moderation! You still get that fried sandwich taste in a few small jalapeños!}

Toast the whole wheat buns. Put a layer of spinach on the bottom bun, followed by one bacon piece, the Kraft Single topped chicken breast, a few slices of avocado and 2-3 fried jalapeños. Spread the delish honey-sriracha mayonnaise on the top bun. Enjoy!

From busy-mommy.com