Ethnic Cookbook - southwestern Recipes - grilled mexican chicken sandwiches recipe


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    		 Ethnic Recipes Cookbook

    Hello world!  For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge.  Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy! 

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    Bon A Petite!

    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.

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