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Grilled Mexican Chicken Sandwiches
Posted by Chyrel at recipegoldmine.com 10/8/2001 2:37 pm
1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced, or 1 teaspoon bottle minced
garlic, or 1/4 teaspoon garlic powder
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1 1/2 cups (6 ounces) Mexican Blend cheese (Cheddar,
Monterey jack, Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional)
In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken.
Prepare medium-hot charcoal fire or preheat gas grill to medium-high.
Grill chicken on oiled rack 5 minutes per side, or until cooked through.
Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.
To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese.
Serves 4.
Grilled Mexican Chicken Sandwiches
Source: Martin James' Picnic Collection
1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne (optional)
4 boneless chicken breasts
1 1/2 cups Mexican cheese blend
1/3 cup mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa
In a small bowl, combine oil, garlic, chili powder, and cayenne. Using a rubber spatula, spread mixture over both sides of the chicken.
Prepare grill. Grill chicken until juices run clear.
Combine 1 cup of the cheese blend and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of the bread evenly with cheese/mayonnaise mix. Grill, cheese side up, 2 more minutes or until cheese begins to melt.
Place a piece of chicken on toasted cheese bread and top with salsa. Sprinkle with remaining cheese.
Makes 4 open-faced sandwiches.
