Texmexchickensandwiches Recipes
TEX - MEX CHICKEN SANDWICHES
I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic!
Provided by Little Bee
Categories Lunch/Snacks
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
- Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.
GRILLED TEX-MEX CHICKEN SANDWICH
Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
MEXICAN GRILLED CHICKEN
Mexican Grilled Chicken. Juicy, tender grilled chicken that has been marinaded in a flavorful blend of fruit juices and chili powders. Quick and easy to put together this is sure to be a hit with your next BBQ!
Provided by Serene
Categories Main Course
Time 2h30m
Number Of Ingredients 12
Steps:
- In a medium size mixing bowl combine the ingredients for the marinade. Whisk together.
- Add the chicken and submerge in the marinade. Cover and place in refrigerator to marinate 2-4 hours (over marinating can cause mushy chicken).
- Preheat grill to 425℉.
- Remove chicken from the marinade and pat dry.
- Place the chicken over direct heat on the grill and cook for 3 minutes then flip the chicken. Cook an additional 3 minutes.
- Move the chicken to more indirect heat on the grill, cover and cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 160°F in the thickest part.
- Allow the chicken to rest (the internal temperature will continue to rise to 165°F). After resting the chicken can be sliced and served.
Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 14 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 490 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TEX MEX CHICKEN AND RICE BAKE
Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
- Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.
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