Southwestern flavors shine in this chicken and cheese sandwich, served on crusty dinner rolls.
cup grated Parmesan cheese
tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
boneless skinless chicken breasts
slices (1/2 oz each) pepper Jack or Monterey Jack cheese
Pillsbury™ Oven Baked frozen crusty French dinner rolls
cup chipotle or regular mayonnaise, if desired
leaves leaf lettuce
cup Old El Paso™ Thick 'n Chunky salsa
Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.
Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll.
Try serving this sandwich buffet-style at a party and let guests create their own sandwiches.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.