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1
Special equipment: an immersion blender
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2
For the chicken breasts: Preheat the oven to 350 degrees F. Combine the Bloody Mary mix, Worcestershire sauce, butter and chipotle peppers in adobo sauce in a 13-by-9-by-2-inch baking pan and blend until smooth with an immersion blender.
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3
Add the chicken and toss to coat.
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4
Sprinkle evenly with the fish and taco seasonings and pour the lime juice on top.
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5
Cook, uncovered, until the chicken starts to fall apart, about 1 hour.
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6
When the chicken is cool enough to handle, shred it and return it to the cooking liquid so it is absorbed by the meat.
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7
For the jalapeno-cilantro crema: Add the mayonnaise, sour cream, garlic, lime juice, olive oil, onion powder, pepper, salt, cilantro and jalapenos to a 4-quart food storage container and blend until smooth with an immersion blender.
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8
Cover and refrigerate until needed.
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9
For serving: Split the ciabatta rolls, brush the insides with some olive oil and toast on a heated skillet or griddle until crisp and light brown, 1 to 2 minutes.
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10
Preheat the broiler.
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11
On a baking sheet, place 8 ounces chicken on the bottom of each roll.
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12
Top each with some of the mozzarella.
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13
Broil until the cheese melts and bubbles, about 1 minute.
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14
Spoon some of the jalapeno-cilantro crema on top of the chicken and top with the other halves of the rolls.
