SOUTHWEST CHICKEN SANDWICH
Make and share this Southwest Chicken Sandwich recipe from Food.com.
Provided by Jaime Burris
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the jalapeno in half.
- Rub the cut part over the chicken breast.
- Grill the chicken until done.
- Melt your favorite cheese over the chicken (I prefer American).
- In a sauté pan, melt butter.
- Add garlic minced and then add clean bean sprouts. Sauté until soft.
- To build a sandwich: I like my wheat buns toasted.
- Spread guacamole on the top part of the bun and then spread ranch dressing on the bottom.
- Add your grilled chicken breast and top with bean sprouts and sliced tomatoes.
- To make this a little lower in calories, use fat free cooking spray instead of butter and fat free ranch dressing.
- Great with Sweet Potato Fries, Recipe #78468.
SOUTHWEST CHICKEN POBLANO BURGER/SANDWICH
This is similar to the Sante Fe Chicken Sandwich from Carl's Jr, and it's one of the best tasting chicken sandwiches that I have ever made! This recipe has just a little bit of kick as written, but if you really like things hot then you can double the cayenne pepper for a nice spicy sandwich!
Provided by AZFoodie
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
- 2. Lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. Turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
- 3. To make the mayo sauce, mix the light Mayo/Miracle Whip with the cayenne pepper, paprika, and curry power. Mix well, and set aside out of fridge to let the flavors blend.
- 4. After chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
- 5. Cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
- 6. While chicken is cooking, prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun. Place a leaf of lettuce on the top part of each bun. Take 4 whole peppers and slice them open so they lie flat, and set them aside.
- 6. Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
- 7. Place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!
Nutrition Facts : Calories 462.6, Fat 17.4, SaturatedFat 7.1, Cholesterol 128.8, Sodium 586.3, Carbohydrate 22.9, Fiber 1, Sugar 3.5, Protein 50.4
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
CHICKEN POBLANO CHOWDER
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by PalatablePastime
Categories Chowders
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6
SPICY SOUTHWEST CHICKEN SANDWICH
From thenest.com which featured this recipe from 150 Things to Make with Roast Chicken by Tony Rosenfeld. I haven't tried it but I'd like to (sans bacon of course ;-) )
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 15m
Yield 8 sandwich halves, 4 serving(s)
Number Of Ingredients 18
Steps:
- 1. In a blender, mini-chop, or food processor, pulse the sun-dried tomatoes, chipotle, adobo sauce, water, oil, vinegar, mustard, and brown sugar together until smooth. Season with salt and pepper to taste and pulse again. Transfer to a small bowl.
- 2. In another small bowl, mash the avocado with half the cilantro and all of the lime juice. Season generously with salt and pepper to taste.
- 3. Spread 4 of the slices of bread with the avocado mixture. Spread the remaining 4 pieces of bread with the sun-dried tomato-and-chipotle mixture, then layer on the chicken, bacon, tomato, onion, the remaining cilantro, and the bread. Cut in half and serve immediately.
Nutrition Facts : Calories 236.4, Fat 21.7, SaturatedFat 3, Sodium 48.7, Carbohydrate 11.7, Fiber 4.7, Sugar 4.1, Protein 2.1
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