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.

Course Main Course Sandwiches

Cuisine Southwestern

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 524kcal

Author Lea Ann Brown

Ingredients

8 slices sturdy rustic bread or hoagie buns
1 pound boneless, skinless chicken breast cooked, shredded
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon red chile powder Pueblo, Ancho, or New Mexico
½ 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 ¼th 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