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Chipotle Chicken Cheesesteaks

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Chipotle Chicken Cheesesteaks
  • Prep 20 min
  • Total 20 min
  • Servings 4
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We substituted chicken breast strips for steak and added south-of-the-border heat for our Chipotle Chicken Cheesesteaks. They're ready to eat in 20 minutes.
By Stephanie Wise
Created Nov 8, 2013

Ingredients

  • 2 teaspoons olive or vegetable oil
  • 3/4 to 1 lb boneless skinless chicken breasts
  • 1 cup sliced white onion
  • 1 cup red or green bell pepper strips (or a mix)
  • 2 teaspoons minced garlic
  • 1/4 teaspoon dried thyme leaves
  • 1 chipotle chile, minced
  • 1 tablespoon adobo sauce (from can of chipotle chiles)
  • 2 tablespoons Old El Paso™ fajita seasoning mix (from 1-oz package)
  • 1 to 2 tablespoons water
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 4 hoagie buns or bolillo rolls, split
Make With
Make With
Old El Paso

Steps

  • 1
    Heat 10- to 12-inch cast-iron skillet over medium heat. Add 1 teaspoon of the oil. Pound chicken between 2 sheets of plastic wrap or waxed paper until thin. Cut into small strips; place in skillet. Cook 5 minutes or until no longer pink; remove from skillet to plate.
  • 2
    Heat remaining teaspoon oil in same skillet. Add onion, bell pepper, garlic and thyme; cook 2 to 3 minutes or until onion and bell pepper are soft.
  • 3
    Stir in chile, adobo sauce, fajita seasoning mix and 1 tablespoon of the water; cook 1 to 2 minutes. Return chicken to skillet; cook 1 minute longer, adding remaining water if needed so fajita seasoning completely coats chicken. Remove from heat; stir in cheese until melted.
  • 4
    Divide mixture among buns.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve cheesesteaks with potato chips or pickles.
  • tip 2
    Substitute Monterey Jack, Colby Jack, mozzarella or a mix for the Cheddar cheese, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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