Roast Chicken Fajitas and Irish Cheddar On a Sub? What’s Not to Love? Roast chicken, fresh from the oven. Crisp brown skin, moist flesh, bones to pick…it’s a delight from start to finish. Whether from your own oven, or the supermarket’s rotisserie, it’s a great dish to build a meal around. But then, on day two or three, when the skin’s been snitched by the lucky and the swift, and the legs and bits of breast meat are all that cling to the carcass, it’s time to step in with a little imagination and turn this bird around. One way to please your entire crew and still make a healthy dish is to turn it into fajitas. Shred the chicken and toss it in the pan with sautéed sliced red and yellow peppers, onions and a seeded jalapeño if you like a little heat. (If you’d like a little smoke with that heat, finely slice a chipotle pepper or two, straight from the can.) Once you’ve got the fajita portion of this dish under way, slice a baguette lengthwise, remove a bit of the middle and toast it lightly under the broiler. When the chicken and vegetables are ready, top the bottom half of the baguette with the chicken mixture and a couple of good handfuls of grated Kerrygold Aged Cheddar, (or Dubliner®, if you prefer). Run the open sub under the broiler, briefly, until the cheese melts and browns just slightly. Sprinkle with cilantro leaves and chopped scallions, and press top down on all that cheesy, chicken-y goodness. If you’re really going for broke, generously spread the inside of the top of the baguette with guacamole before you stamp it down. By this point, no one you’re feeding will either know or care that the chicken was on its last, um, leg.