• In a medium bowl, combine the jalapenos, cilantro, tequila, minced garlic, chili flakes, cumin, oregano, lime juice and 1 tsp of salt. Place the chicken and bell peppers in a resealable 1-gallon plastic bag and pour in the marinade. Marinate the chicken in the refrigerator for 4 to 8 hours.
• In a small mixing bowl, combine the flour, the remaining 1 tsp salt and the granulated garlic.
• Preheat a grill to high. In a medium heavy-bottomed pot, heat the canola oil to 350 degrees F.
• Remove the chicken from the marinade. (Leave the roasted red peppers in the marinade.) Grill the chicken until cooked through, turning several times to prevent burning, about 12 minutes in all. Cover the cooked chicken and let sit for 5 minutes. Thinly slice the chicken across the grain.
• Remove the roasted peppers from the marinade, dredge them in the flour mixture, and fry in the oil until crispy, 2 to 3 minutes, working in batches as needed. Drain on paper towels.
• Split and lightly toast the rolls. Spread mayonnaise on the bottom halves. Stack each roll evenly with the cabbage, onion, chicken breast, fried peppers and cheese.
• *Roast bell peppers over an open flame or under the broiler, turning to char on all sides. Skin and seed them.

Notes:

• I cheated a little and used jarred roasted red bell peppers.
• I ended up using 3 limes
• We toasted the kaiser rolls on the grill just for a minute or two on each side so they didn't burn.