MEXICALI CHICKEN
Provided by Food Network
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
- 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
- 3. Serve with lime or lemon wedges if desired.
CHICKEN SANDWICHES WITH CHILES, CHEESE AND ROMAINE SLAW
Dried guajillo chiles and New Mexico chiles can be found in some supermarkets and at specialty foods stores and Latin markets.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Cheese Chicken Quick & Easy High Fiber Hot Pepper Tailgating Poker/Game Night Pan-Fry Jalapeño Lettuce Bon Appétit Sandwich Theory Picnic
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.
- Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.
- Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.
MEXICAN-STYLE CHICKEN SANDWICHES
This is a wonderful alternative to the standard chicken sandwich. It is from the April 1999 issue of Bon Appetit.
Provided by Southern Polar Bear
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
- Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
- Add reserved bean liquid.
- Using a fork, mash beans in skillet to course paste.
- Season to taste with salt and pepper.
- Arrange French roll bottoms on plates; spread with bean mixture.
- Sprinkle chicken with cayenne pepper and salt.
- Heat oil in a large heavy skillet over medium-high heat.
- Add chicken to skillet and saute until just cooked through, about 4 minutes per side.
- Top chicken with cheese slices.
- Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
- Place chicken on bean mixture.
- Top with tomato, avocado, and lettuce.
- Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.
Nutrition Facts : Calories 747.3, Fat 37.7, SaturatedFat 9.9, Cholesterol 103.5, Sodium 753.3, Carbohydrate 57.4, Fiber 13.6, Sugar 5.2, Protein 47.3
MEXICAN CHICKEN SANDWICHES
These lively sandwiches have a special feel with grilled bread and savory melted cheese, but they come together in less than 30 minutes! Samantha Anhalt of Spring Lake, Michigan shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170°. , Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted., Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast.
Nutrition Facts : Calories 585 calories, Fat 39g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 942mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 4g fiber), Protein 20g protein.
MEXICALI CHICKEN
This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
LOADED MEXICALI CHICKEN
Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!
Provided by Debber
Categories One Dish Meal
Time 1h5m
Yield 1 meal, 5-10 serving(s)
Number Of Ingredients 13
Steps:
- In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
- Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
- Preheat oven to 350°F.
- Mix sauce ingredients--EXCEPT cheese.
- Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
- Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
- Serve with rice and use chicken sauce for a gravy.
MEXICAN-STYLE CHICKEN SANDWICHES
Provided by Stacey Siegal
Categories Sandwich Bean Chicken Sauté Quick & Easy Monterey Jack Bon Appétit New York
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
- Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
- Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.
HOT N CHEESY CHICKEN SANDWICHES
Here's a nice change of pace from traditional chicken sandwiches. Cream of mushroom soup gives a rich homey flavor, and vegetables add just the right amount of crunch.-Nancy Frederiksen, Springfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
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