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.

How to Make It

Step 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.

Step 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.

Chef's 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.

Ratings & Reviews

aryablackheart's Review

Saecca
January 31, 2014
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.

Cherrybelle's Review

stepheb
January 28, 2014
Me and my Husband love these I have to pull the chicken out before adding the chipotle for my son and finish his in another pan with the cheese.

bethmcnick's Review

Melhoney1
November 19, 2013
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.

brognes's Review

ricemeg
November 01, 2013
Very tasty, but the adobo sauce was overpoweringly smoky. I'll use less next time.

Nel1206's Review

steponme
October 31, 2013
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.

DixieDishrag's Review

dsesay
October 21, 2013
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!

sukeedog's Review

DixieDishrag
April 13, 2013
We can't get enough of these! We've even turned the leftovers into breakfast sandwiches by adding a fried egg on top. I often use rotisserie chicken to save time - works well.

maleckathryn22's Review

jlwhurley
August 01, 2012
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.

rosalinakeekee's Review

Nel1206
June 26, 2012
So good. Smoky spicy and cheesy. We grilled lightly seasoned chicken breasts and I cut them up and added to pan was the only variation. Next time, I will toast the buns a bit too.

acaton's Review

tara31
June 11, 2012
N/A