Southwestern Chicken Pitas With Chipotle Sauce Recipes
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by Chris White
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by Chris White
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by Chris White
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by Chris White
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
SOUTHWEST CHICKEN POCKETS
Black beans, convenient chicken strips and chiles star in a feisty new role in these loaded pockets. Eat them out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles., On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese., Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes., Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.
Nutrition Facts : Calories 600 calories, Fat 28g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 880mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 28g protein.
SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE
This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.
Provided by Chris White
Categories Mexican Recipes
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
- Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
- Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g
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