Chipotle Chicken Cheesesteaks

Chipotle Chicken Cheesesteaks Recipe
Photo: John Autry; Styling: Mindi Shapiro
This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

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. 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. 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.

Note:

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,

Cooking Light

May 2010
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