Poblano Chicken Cheesesteaks

  • Yield: 4 servings


4-- boneless,skinless chicken breast
3tablespoons canola oil
1large onion,sliced thin
2large poblano peppers,seeds removed,sliced thin
2tablespoons finely chopped cilantro leaves
1teaspoon salt
1/2teaspoon ground black pepper
1teaspoon cumin
1teaspoon granulated garlic
12slices pepper jack cheese
4-- hoagie rolls (6 8 inch),split


Heat oven to 375*degrees F.

Place chicken breasts between 2 pieces of plastic wrap and pound to 1/2 inch in thickness.Cut chicken into thin strips.

Place canola oil in a large frying pan and bring to a medium to medium-hi heat.Add sliced onions and sliced poblano peppers to heated pan and saute for 10 minutes,stirring often.Add chicken strips to onion and peppers and cook for 8- 10 minutes or until chicken is done.Add chopped cilantro,salt pepper, cumin and granulated garlic.Mix well.

Distribute chicken and onion/pepper mixture equally inside each split hoagie roll,top each filled roll with 3 slices of cheese.Wrap each hoagie in a large piece of aluminum foil and heat in a 375*F pre-heated oven for 5 minutes.Serves 4.