If you're looking to elevate your sandwich, look no further than the Salsa Verde Cheese steak.This recipe combines the best of Mexican and American cuisines, offering a flavorful and satisfying meal that's perfect for any occasion. Imagine thinly sliced, well-seasoned chicken breast, cooked to perfection with an array of colorful bell peppers and onions, all nestled within a warm, crusty bolillo roll. Topped with melted cheese and a generous smear of pinto beans, this cheesesteak is a comfort food masterpiece that will delight you and your family.
Ingredients:
2 chicken breast
2 roasted poblano peppers
1 green bell pepper
1 red bell pepper
2 white onions (medium)
2 tbsp Kinder’s salsa verde seasoning
2 tbsp olive oil
Munster or pepper jack cheese
Salsa verde la costeña
6 bolillos or hoagie roll
Build a Salsa Verde Cheese steak:
Mayo
Pinto beans
Onions
Peppers
Cheesy chicken
Salsa verde
If you don’t have Kinder season with:
1 tbsp chicken bouillon
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp black pepper
Instructions:
Trim any excess fat off the chicken breasts. Slice the chicken into thin pieces by putting a little pressure and slicing straight down. Season the chicken slices generously with Kinder’s chile verde seasoning or your preferred seasoning mix. Make sure each piece is well-coated. Add 1-2 tablespoons of olive oil to the seasoned chicken to keep it juicy.
Slice the Poblano peppers, green bell peppers, red bell peppers, and onions. Heat a little olive oil in a large griddle or pan. Start by sautéing the onions first as they take longer to cook. Sprinkle with a bit of salt and cook until soft and glossy. Push the onions to the side of the griddle to make space for the peppers. Add a little more oil if needed, and cook the bell peppers for 2-3 minutes until tender.
Add the seasoned chicken slices to the griddle or pan. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked. Push the cooked chicken to the side to keep warm.
Slice the bolillo rolls in half and spread a good layer of mayonnaise on each side. Spread a layer of mashed pinto beans on top of the mayonnaise. Add a generous amount of the sautéed onions and peppers. Place a good amount of the cooked chicken on top. Sprinkle it with Monterey jack or pepper jack cheese and let it melt. Drizzle with salsa verde.
Once the cheese has melted and everything is well-layered, close the sandwich. Serve immediately and enjoy!
Tip:
-This recipe pairs well with a refreshing limeade (limonada).
-Bolillo rolls can be found at your local Mexican grocery store or Panaderia (Bakery)
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious salsa verde chicken cheesesteak!
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