Southwest Chicken Fajita Panini Recipes

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SOUTHWESTERN CHICKEN PANINI



Southwestern Chicken Panini image

The cilantro pesto really makes this sandwich different. This is from Cuisine at Home magazine, and it was a huge hit at our house. Luckily, this made enough of the pesto to make the sandwiches twice!

Provided by JeriBinNC

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups fresh cilantro, leaves and stems, packed
4 garlic cloves
1 jalapeno, seeded and chopped
1/2 lime, juice of
2 tablespoons olive oil
1 pinch salt
1/4 cup mayonnaise
1 tablespoon canned chipotle chile puree (*)
1/2 teaspoon sugar
butter, softened
4 slices bread, 1/2 inch thick
2 ounces monterey jack pepper cheese, thinly sliced
3 ounces rotisserie cooked chicken, torn into pieces

Steps:

  • * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
  • Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
  • Mix mayonnaise, chipotle puree, and sugar in a small bowl.
  • Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).

Nutrition Facts : Calories 565.3, Fat 36.5, SaturatedFat 9.9, Cholesterol 64.8, Sodium 735.1, Carbohydrate 37.5, Fiber 2, Sugar 5.9, Protein 22.5

SOUTHWESTERN CHICKEN FAJITA WRAPS



Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

1 can (11 oz) Southwestern style corn, undrained
1 small tomato, seeded, chopped (1/3 cup)
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 1/2 teaspoons ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
  • Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
  • To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

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