250 grams cream cheese, softened
350 grams boiled or canned boneless chicken
1 cup shredded cheddar cheese
1 or 2 red chilies, chopped
3 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
3 submarine buns
2 tablespoons minced fresh coriander
- In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.
- Cut top fourths off of rolls, Fill bottom portions with chicken mixture and arrange vegetables, after arranging vegetables replace tops.
- Place on a baking tray. Bake at 200 C for 5-7 minutes or until golden brown. Sprinkle with coriander. Enjoy!
Note: For much creamier version you can add 1/2 cup of mayonnaise, and increase the amount of chilly for your taste.