I know I'm beginning to sound like a broken record with this I love Cooking Light! and I love sandwiches! business. But the fact remains: I do love both of those things whole-heartedly. I've never been let down by a recipe from Cooking Light, and I've never been let down by a really good sandwich. These chipotle chicken cheesesteaks are yet another delicious example.
It seems like a simple change -- merely adding chipotles in adobo to chicken cheesesteaks -- but the flavor difference is just phenomenal. The chipotle adds a spicy smokiness that works so well with the sweet bell peppers, the cool avocado, and a smear of creamy mayo. With only about 15 minutes of cooking time, this dinner is ready in a snap, and it's just so unbelievably good.
Chipotle Chicken Cheesesteaks
adapted from Cooking Light May 2010, also found on myrecipes
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
Salt to taste
1 onion, sliced
1 red bell pepper, sliced
2 cloves minced garlic
1/4 teaspoon dried thyme
1 1/2 tablespoons chipotle in adobo puree
1 cup shredded sharp cheddar cheese
2 hoagie rolls, split and toasted
Sliced avocado and mayonnaise for serving
1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chicken and season with salt; saute 4 minutes or until done. Remove chicken from pan.
2. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; season with salt and saute 4 minutes. Stir in chipotle in adobo puree; cook 30 seconds. Add chicken; cook 1 minute, stirring frequently. Remove from heat.
3. Divide mixture evenly among toasted rolls. Top each sandwich with cheese and broil on low until cheese is melted. Serve each sandwich with avocado and mayonanise.