Chipotle Chicken Cheesesteaks

By cortanez

CALORIES 388; FAT 13 g; PROTEIN 32.8 g; CARB 35.2 g; FIBER 3.3 g; CHOL 71 mg; IRON 2.8 mg; SODIUM 605 mg; CALC 322 mg

Ingredients

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 teaspoons olive oil, divided
• 12 ounces chicken cutlets, thinly sliced (about 4 breasts)
• 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 (take and bake)

Details

Servings 4

Preparation

Step 1

1. Remove 3 chiles and 1 generous 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 salt and pepper to chicken; saute 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, salt, pepper, and thyme; saute 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt & pepper; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until the cheese melts. Divide mixture evenly among rolls.