The other day, I went out to eat for lunch and ordered a green chile chicken sandwich. I’ve had green chile cheeseburgers before, but for some reason I had never thought to put it on my grilled chicken sandwiches. It was love at first bite, and I wanted more.
I spent some time playing in my kitchen, trying to perfect the flavors of the sandwich I had enjoyed at the restaurant, which of course involved a return visit or two for “research.” After a few more sandwiches, I think I’ve gotten fairly close to recreating the delicious marinade, which provides the perfect balance to the green chiles and cheese.
I’ve also thrown in a great oven-baked potato wedge recipe for you. I love French fries but try hard not to fry food very often. These satisfy my craving for French fries without too much guilt. I like to dip mine in spicy ketchup or spicy Ranch dressing. The spicier, the better!
And the best part of this meal just may be the price. This week at Brookshire’s, the three-pound bag of Pilgrim’s boneless, skinless chicken breasts are on sale, as well as the Wright Brand Sliced Bacon, a 10-pound bag of Harvest Club Russet potatoes, Kraft Mayonnaise and Food Club Charcoal Briquets. This is definitely the time to try something new!
Green Chile Chicken Sandwiches with Spicy Roasted Potato Wedges
4 Pilgrim’s boneless, skinless chicken breasts, thawed
3/4 cup soy sauce
1 /4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons olive oil
1 (4-ounce) can chopped green chiles
4 slices Wright brand sliced bacon, cooked and cut in half
4 slices Monterey Jack cheese
4 whole-wheat hamburger buns, toasted
Toppings: Kraft Mayonnaise, avocado, leaf lettuce, ripe tomato, red onion
Place one chicken breast at a time in a large resealable plastic bag and close. Gently pound chicken to flatten to 1/4-inch thick. Repeat with each breast and then place all four breasts back in the bag. In a small bowl, combine soy sauce, vinegar, honey and olive oil and mix well. Reserve ¼ cup of marinade and pour the rest over the chicken. Seal bag and make sure chicken is coated well. Refrigerate for at least 30 minutes and up to one hour. Meanwhile, prepare grill with Food Club Charcoal Briquets to medium heat.
Remove chicken from refrigerator and discard marinade and plastic bag. Grill chicken, turning and basting with reserved marinade until juices run clear, about 7 minutes. Remove from grill and place on platter. Top each breast with 1/4 of the green chiles, one slice of bacon cut in half, and one slice of cheese. Tent with foil to allow cheese to melt. When ready to serve, top each sandwich as desired with mayonnaise, avocado, lettuce, tomato and onion. Serve warm with Spicy Roasted Potato Wedges.
Spicy Roasted Potato Wedges
4 large Harvest Club Russet potatoes, washed and dried
1/3 cup vegetable oil
1 teaspoon smoked paprika
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper (optional for less spicy version)
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 425°F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Cut each potato into about 8 long wedges. Place oil, smoked paprika, brown sugar, cayenne pepper, salt and black pepper in a large resealable plastic bag. Toss in potatoes and seal. Shake well to evenly coat potatoes. Transfer potatoes to baking sheet, making sure the peel is on the pan. Bake until crispy on the outside and tender on the inside, about 40 minutes. Serve hot.