Chipotle Chicken Cheesesteaks

4.0 30
4 stars
(30)
Photo: John Autry; Styling: Mindi Shapiro
Recipe from Cooking Light

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Ingredients

  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons olive oil, divided
  • 12 ounces chicken cutlets, thinly sliced
  • 1 cup vertically sliced onion
  • 1 cup red bell pepper strips
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 4 (2-ounce) submarine or hoagie rolls

Preparation

  1. 1. Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
  2. 2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,
May 2010

Nutritional Information

  • Calories: 388
  • Fat: 13g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 32.8g
  • Carbohydrate: 35.2g
  • Fiber: 3.3g
  • Cholesterol: 71mg
  • Iron: 2.8mg
  • Sodium: 605mg
  • Calcium: 322mg