Mexicali Chicken And Cheese Sandwiches Food

MEXICALI CHICKEN

Steps:

• In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

MEXICALI CHICKEN AND CHEESE SANDWICHES (WW=8 POINTS)

Steps:

• PREHEAT oven to broil.
• COMBINE chicken, chiles, ketchup, water, and chili powder in medium saucepan. Cook over medium-high heat just until bubbly. Reduce heat to low; cover. Cook for 5 minutes to blend flavors.
• SPOON warm chicken mixture onto 5 roll bottoms. Sprinkle evenly with cheese; place on baking sheet. Broil for 1 to 2 minutes or until cheese is melted.
• PLACE roll tops on sandwiches; serve.
• 355 calories, 9 g total fat, 70 mg chol, 784 mg sodium, 38 g total carb, 2 g fiber, 6 g sugars, 30 g protein.
• WW Pts: 8
• (Makes 5 servings).

MEXICALI CHICKEN AND CHEESE SANDWICHES

Steps:

• PREHEAT oven to broil.
• COMBINE chicken, chiles, ketchup, water and chili powder in medium saucepan. Cook over medium-high heat just until bubbly. Reduce heat to low; cover. Cook for 5 minutes to blend flavors.
• SPOON warm chicken mixture onto 5 roll bottoms. Sprinkle evenly with cheese; place on baking sheet. Broil for 1 to 2 minutes or until cheese is melted. Place roll tops on sandwiches; serve.

HAM AND CHEESE CHICKEN SANDWICH

Steps:

• Flatten each piece of chicken slightly, using a meat mallet or rolling pin.
• Sprinkle the chicken with salt and parsley flakes; place in a shallow dish. Pour the teriyaki sauce over the chicken, turning to coat. Cover the chicken and chill 1 hour.
• Drain the chicken. Place a folded ham slice and a folded cheese slice on each chicken breast; fold the breast in half, and secure with a wooden toothpick.
• Cook the chicken, covered with the grill lid, over medium-hot coals (350 degrees to 400 degrees) for 10 to 15 minutes or until the chicken is done, turning once.
• Remove the wooden toothpicks, and place the chicken on the bottom half of each bun with mustard and lettuce. Cover with the tops of the buns.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

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.