Wednesday, June 27, 2012

Cool & Creamy Chicken & Green Chile Sandwiches

On a hot night  (in Seattle?? Awesome!) you don't want to use the kitchen any more than you have to!

Grilled chicken sandwiches it was.... but what could I do to make them out of this world??


Fire Roasted Green Chilies...

Pepper Jack...

(These are a few of my favorite things!)


Cool & Creamy Chicken & Green Chile Sandwiches
  • chicken - white or dark meat - 6 servings (or chicken substitute)
  • salt pepper and dried parsley to taste
  • 6 Anaheim chilies (or canned diced green chilies)
  • 1 1/2 cups shredded pepper jack cheese
  • 1 avocado
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon sour cream
  • ranch sauce (homemade recipe another day)
  • 6 hoagie rolls
Mash the avocado, add in sour cream and lemon juice, mix. Add in salt and pepper to taste. Refrigerate till ready to use.

Grill the anaheim chilies, if making your own fire roasted green chilies. Peel and dice. (Another post on this later!) If using canned - open the can!!

Grill the chicken with just salt, pepper and dried parsley. I used frozen chicken tenderloins, grilled them from frozen - and it only took about 15 minutes.

I like to use Quorn chick'n cutlets for this dish as a vegetarian alternative. They have good texture and flavor - even the carnivore husband likes them!

Dice the chicken (Quorn) and toss with green chilies and 1/2 of the cheese. Heat the hoagie rolls.
Spread avocado on one side, and the ranch spread on the other. Fill with the chicken mixture.

Can you tell which one is chicken and which one is Quorn?

(Quorn is on the right!)

Top with a little more cheese and broil for a minute or two.

I served this with a cold Harvest Grains salad and fresh cantaloupe and strawberries.

Eat and enjoy!!