Tex Mex Chicken Club Sandwiches Recipes

TEX-MEX CHICKEN CLUB SANDWICHES

Steps:

• Wash and clean the chicken breast and cut into strips. Add together with two tablespoons of the vegetable oil and the taco seasoning to a small bowl and mix to combine. Cover and let marinate for about 20 minutes.
• Add the sour cream to a small bowl, mix with lemon juice, and season with salt, and pepper. Place in the fridge until needed. Mash the avocado and season with some salt and pepper. Set aside.
• Heat up a griddle pan. Add the bacon and fry from both sides until nicely browned and crisp. Take out of the pan and let drain on a piece of kitchen paper. Set aside. Keep the pan at a high temperature, then add the chicken and fry until nicely browned from all sides and cooked through - about 4-6 Minutes. Take out of the pan and keep warm with the bacon. Clean the pan with a piece of kitchen paper, brush the bread with the remaining oil and fry the bread as well in the pan until crisp with some charred spots/lines on the surface.
• p id="instruction-step-4″>4. To assemble one of the sandwiches place a slice of the bread on a plate. Spread about half of the mashed avocado on the slice of bread, place some sliced tomatoes on top, two slices of bacon (broken into pieces), as well as some shredded lettuce. Drizzle with a tablespoon of sour cream and top with a slice of bread. Spread half of the warm refried beans on the bread, arrange half of the chicken strips on top, add some lettuce, tomato slices, and pickled jalapeños (optional) and drizzle with some more sour cream. Finish the sandwich with a last slice of bread and repeat everything for the second sandwich. I recommend sticking a wooden skewer into the sandwiches so everything stays in place. Serve with some tortilla chips.

MEXICAN CHICKEN SANDWICHES

Steps:

• In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170°. , Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted., Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast.

TEX-MEX CHEESESTEAK SANDWICHES

Steps:

• Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400°F (200°C).
• Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
• Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.

TEX-MEX CLUB SANDWICH

Steps:

• Sandwich Spread:.
• In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
• Building Sandwiches:.
• Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
• Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.

TEX - MEX CHICKEN SANDWICHES

Steps:

• Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
• Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.

TEX-MEX SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.