Chipotle Chicken Cheesesteaks

These were good. Very easy to prep. D and I both thought the portions were small, but maybe that's why I have a weight problem.

They were spicy in a good way. I increased the onions and peppers to help with the size. We had with fries.

Chipotle Chicken Cheesesteaks

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield: 4 servings (serving size: 1 sandwich)

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 (I used 2...and seeded) 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.

CALORIES 388 ; FAT 13g (sat 5.7g,mono 5.1g,poly 1.2g); CHOLESTEROL 71mg; CALCIUM 322mg; CARBOHYDRATE 35.2g; SODIUM 605mg; PROTEIN 32.8g; FIBER 3.3g; IRON 2.8mg

Cooking Light, MAY 2010