Tuesday, May 25, 2010

Chipotle Chicken Cheesesteaks

We enjoyed the chipotle chicken cheesesteak filling wrapped into a burrito tonight. The thin whole wheat tortilla really allowed the natural cheese, chicken, and chipotle flavors to come through strongly. Along with the wrap we had a big salad with the remainder of our CSA buttercrunch lettuce – see below.

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  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons olive oil, divided
  • 12 ounces chicken cutlets, thinly sliced
  • 1 cup vertically sliced onion
  • 1 cup red bell pepper strips
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 4 (2-ounce) submarine or hoagie rolls

1. Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

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Recipe courtesy of Cooking Light

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Lady Pink apple chunks, brie cheese, and raisins with balsamic vinaigrette over buttercrunch lettuce.

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Planning to catch-up on The Office season finale and do some more reading of “The Happiness Project” tonight.

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