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
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
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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