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Pueblo Chile Chicken Sandwich on toasted white bread
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Pueblo Chile Chicken Sandwich

This is a recipe for a Pueblo Chile Chicken Sandwich. A hearty spicy sandwich topped with beautiful roasted Pueblo chiles and creamy melted Muenster cheese.
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 524kcal

Ingredients

  • 8 slices sturdy rustic bread or hoagie buns
  • 1 pound boneless, skinless chicken breast cooked, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chile powder Pueblo, Ancho, or New Mexico
  • 1/2 teaspoon garlic powder
  • 2 green onions chopped
  • 4 Pueblo chile peppers roasted, peeled, seeded and veins removed
  • 6 ounces Muenster cheese or Enchilada, or Pepper Jack

Instructions

  • Preheat oven to 400 degrees.
  • Spread butter on one side of each slice of bread. In a hot skillet stove top, place each slice of bread in a large fry pan (or griddle) and toast each slice on the buttered side. Set aside.
  • In the same skillet, spray the pan with cooking spray over medium heat. Add the shredded chicken, sprinkle with all the spices and stir until warm all over.
  • Divide the shredded chicken among the four slices of toasted bread. Top each chicken sandwich with a roasted chile and 1/4th of the cheese. 
  • Place the four remaining slices of bread, toasted side up, on top and bake 5 - 10 minutes or until hot and cheese is melted. Serve hot.

Notes

You can use shredded chicken meat from a rotisserie chicken, or simply bake a couple of boneless skinless chicken breasts and shred the meat. Then proceed with building this sandwich.

Nutrition

Calories: 524kcal | Carbohydrates: 24g | Protein: 37g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 113mg | Sodium: 1033mg | Potassium: 579mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1350IU | Vitamin C: 2.5mg | Calcium: 315mg | Iron: 2.1mg