Monday, May 16, 2016

Chipotle Chicken Philly Cheesesteaks

My last entry for the Del Real Blogger Recipe Contest is my Tex-Mex spin on a Philly Cheesesteak. These melty sandwiches come together in 20 minutes and didn't last much longer than that once I served them. 
Shredded Chipotle Chicken is layered with sauteed onions and peppers, topped with melty cheese and served in a crusty bun. 
Chipotle Chicken Philly Cheesesteaks
1 Tablespoon vegetable oil
1 poblano pepper, halved lengthwise, seeds and stem removed and sliced
1 yellow onion, halved and sliced
¼ teaspoon salt
4 bakery bolillo rolls, split in half
8 ounces shredded Monterey Jack cheese
2 Tablespoons chopped cilantro

Pre-heat oven to 400 degrees
Add the oil, poblano, onion and salt to a large cast iron or non-stick skillet over high heat. Sauté, stirring frequently until charred and softened, about 5-7 minutes.
While the pepper mixture is cooking, prepare the chicken according to the package directions.
Place the rolls on a large cookie sheet and place in the oven to warm, about 3-5 minutes.
To assemble the sandwiches, divide the sautéed vegetables, Chicken Tinga, and cheese evenly between the 4 rolls. Place the tray back in the oven until all the cheese is melted, about 3-5 minutes. Remove sandwiches from the oven, sprinkle with cilantro and serve immediately.

Del Real is also awarding a ‘Top Voted Recipe’ prize. The voting page is now active and individuals may vote for one recipe, per day and must have a Facebook account in order for the vote to validate. If you'd like to take a moment and help me win the title of "Top Voted" I'd be so appreciative! Here's the LINK

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