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Chipotle Chicken Philly Cheesesteaks

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Name

Lauren Wyler

Blog Name

Fleur De-Lectable
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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 1 package (16 ounce) Del Real Foods Chipotle Chicken Tinga 4 bakery bolillo rolls, split in half 8 ounces shredded Monterey Jack cheese 2 Tablespoons chopped cilantro"

The whole family will love this Tex-Mex spin on a Philly Cheesesteak. These melty sandwiches come together in 20 minutes!

Serves 4

5 Minutes

15 Minutes

  • 1 Tablespoon vegetable oil
  • 1 poblano pepper, halved lengthwise, seeds and stem removed and sliced
  • 1 yellow onion, halved and sliced
  • ¼ teaspoon salt
  • 1 package (16 ounce) Del Real Foods Chipotle Chicken Tinga
  • 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.