Chipotle Chicken Grilled Cheese Sandwich - (Free Recipe below)

Chipotle Chicken Grilled Cheese Sandwich - (Free Recipe below)

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Chipotle Chicken Grilled Cheese Sandwich Prep time 10 mins Cook time 20 mins Total time 30 mins This recipe requires 1 cup of shredded chicken. You can use any type for pre-cooked shredded chicken you may have on hand or you can use my quick and easy recipe for making shredded chicken. Author: Layla Serves: 2 Ingredients 1 cup cooked chicken (recipe below) 10-12 slices of Emmi Le Gruyere ½ onion sliced 2 tablespoon butter (divided) 4 slices of bread Shredded chicken 1 medium boneless chicken cutlet ¼ cup water 1 teaspoon oil salt and pepper to taste Chipotle Sauce 1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned) ½ cup mayonnaise ⅓ cup plain Greek yogurt ¼ cup chopped cilantro ¼ tsp. ground cumin ¼ tsp. dried dill Kosher salt, to taste Roll Out The Red Carpet for These Recipes Instructions To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use. Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized. For the shredded chicken: Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers. To assemble Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!

  • 1 cup cooked chicken (recipe below)
  • 10-12 slices of Emmi Le Gruyere
  • ½ onion sliced
  • 2 tablespoon butter (divided)
  • 4 slices of bread
  • Shredded chicken
  • 1 medium boneless chicken cutlet
  • ¼ cup water
  • 1 teaspoon oil
  • salt and pepper to taste
  • Chipotle Sauce
  • 1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned)
  • ½ cup mayonnaise
  • ⅓ cup plain Greek yogurt
  • ¼ cup chopped cilantro
  • ¼ tsp. ground cumin
  • ¼ tsp. dried dill
  • Kosher salt, to taste
  1. To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
  2. Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
  3. For the shredded chicken:
  4. Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
  5. To assemble
  6. Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br
  7. Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!

Ingredients

  • 1 cup cooked chicken (recipe below)
  • 10-12 slices of Emmi Le Gruyere
  • ½ onion sliced
  • 2 tablespoon butter (divided)
  • 4 slices of bread
  • Shredded chicken
  • 1 medium boneless chicken cutlet
  • ¼ cup water
  • 1 teaspoon oil
  • salt and pepper to taste
  • Chipotle Sauce
  • 1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned)
  • ½ cup mayonnaise
  • ⅓ cup plain Greek yogurt
  • ¼ cup chopped cilantro
  • ¼ tsp. ground cumin
  • ¼ tsp. dried dill
  • Kosher salt, to taste

Instructions

  1. To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
  2. Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
  3. For the shredded chicken:
  4. Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add ¼ cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
  5. To assemble
  6. Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br
  7. Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!