This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.
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
How to Make It
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.
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.
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Very delicious and easy to prepare. The smokyness of or the adobo and the sharpness of the cheddar go together very well. We like it spicy at my house so I always add 1 extra chile and an extra 2 tbsp adobo.
I thought these were really delicious and quite easy, too! Perfect for a busy weeknight. I added a little ground black pepper but that was the only change that I made. I freeze the leftover chipotle chilis separately with a little sauce in a ziploc bag so that I have them ready for other recipes.
I enjoyed this recipe, but it was rather spicy. I have a tolerance for spicy food and although this was tasty, I would either reduce the suggest for chiles or completely remove it. My children could not eat this, but my husband loved it. I will definitely be making adjustments next time.
This was surprisingly good! I didn't measure anything. Used a pound of the packaged grilled chicken breast pieces, a large onion, and 3 bell peppers. Fresh garlic, maybe 5 small cloves. More salt than called for. About a teaspoon each of dried thyme and oregano. At least two tbsp. of puréed chipotle chiles in adobo sauce. I'll use more next time; could have used a little more heat. Served on tortillas and sprinkled the cheese on top instead of mixing it in. I think the recipe as written would have been very bland but then we love highly seasoned food. It's really quick and easy to make after work if you use the prepared chicken. Definitely a keeper!
These are really awesome. I have made them serval times as a quick weeknighit dinner. I add extra cipolte because we like the heat and serve wtih sweet potato tater tots or chips and pickles. I also used light hot dog rolls to save some carbs/calories there.