Campfire cheesy chicken sandwiches

We just went on a float trip for my sons 10th birthday I wanted something tasty yet easy for me to cook after a long day of being out on the river.  This is easy to throw together and even easier to cook.

• 4 tbsp olive oil
• 1 cup julienned red onion
• 1 tablespoon minced jalapeno (I skipped this)
• 1/2 cup roasted and julienned red bell pepper (also skipped this)
• 1 roasted chicken, boned, skin discarded and shredded
• 1/4 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon chopped garlic
• 2 tablespoons chopped cilantro leaves, plus more for garnish
• 4 tablespoons grated Parmesan, plus more for garnish
• 5 ounces mozzarella, grated
• 4 ounces cream cheese, room temperature
• 4 tablespoons freshly squeezed lemon juice
• 3 ounces tequila (skipped this too)
• 1/4 cup diced Roma tomatoes, for garnish
• 4 sourdough rolls, warmed

Directions

I used a heavy aluminum foil pan that I sprayed with Pam.  Add the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila. top with a double layer of foil. Refrigerate until ready to cook.To cook preheat the oven or grill to 250 degrees F. Remove the foil pan from the refrigerator and put on the grill, being careful not to snag the foil and tear it open. Grill for 15 min. and stir and cook for another 10 minutes.Remove the pan from the grill and stir again. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.