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Chipotle Chicken Cheesesteaks

Photo: John Autry; Styling: Mindi Shapiro
Yield 4 servings (serving size: 1 sandwich)
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

Nutrition Information

  • calories 388
  • fat 13 g
  • satfat 5.7 g
  • monofat 5.1 g
  • polyfat 1.2 g
  • protein 32.8 g
  • carbohydrate 35.2 g
  • fiber 3.3 g
  • cholesterol 71 mg
  • iron 2.8 mg
  • sodium 605 mg
  • calcium 322 mg

How to Make It

  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.

    Chipotle Chicken Cheesesteaks
    Photo: John Autry; Styling: Mindi Shapiro
  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.

Cook's Notes

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