For the garbage bread: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
Heat a large nonstick skillet over medium and add the oil. Add the chicken and cook, stirring, until browned and no longer pink, about 5 minutes. Transfer the chicken to paper towels to drain and return the skillet to medium heat.
Heat what oil is left in the skillet over medium heat, then add the onions and both peppers. Sprinkle with salt and pepper and cook, stirring, until lightly charred and slightly soft, about 10 minutes. Stir in the chili powder, coriander, cumin and garlic, and cook, stirring, until fragrant, about 1 minute. Transfer the vegetables to a bowl and stir in the lime zest.
Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Arrange the chicken strips evenly on one half of the dough, starting on the shorter end, leaving a 1-inch border on the sides. Spoon over the salsa verde and spread it evenly over the chicken. Sprinkle the Monterrey Jack over the sauce, then scatter the sauteed vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, about 40 minutes.
For the green crema: Meanwhile, stir together the avocado, crema, lime juice and cilantro in a small bowl and season with salt and pepper.
Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with the green crema and lime wedges.
To make rolling and shaping the dough easy, keep the dough refrigerated until 10 to 15 minutes before you are ready to use it.
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