Chipotle Chicken Grilled Cheese Sandwich || Chicken & Cheese Grilled Sand which ||
Chicken cheese grilled sandwich
This is a delicious grilled chicken sandwich recipe that is fast and easy to make. It will only take about 15 minutes to boil marinated boneless chicken,shred and mix with vegetables cheese and mayonnaise with bread slices. You can add or substitute any of the ingredients to suit your needs. Serve it with coleslaw and chips or any of your favorite dips.
Ingredients -
250 grams boneless chicken
8 to 10 slices of bread
Marinate the chicken pieces in-
1 tsp ginger garlic paste
½ tsp kashmiri red chilli
¼ tsp black pepper
Salt as per taste
Filling
1 tbsp cream cheese
1tbsp flavoured mayonnaise of your choice
½ cup Mozzarella cheese shredded
1tbsp grated carrot
1 tbsp chopped cabbage
1 tbsp chopped capsicum
Method-
Boil the chicken and shred it
Mix all the vegetables ,cheese and mayonnaise.
Spread the filling on the bread.
Grill on an electric grill or on a pan/tawa till crisp and brown.
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Chipotle Chicken Sandwich Recipe by SooperChef
Spice up your sandwich game with this mouthwatering Chipotle Chicken Sandwich recipe. Make this delectable Chipotle Chicken Sandwich with K&N's Nuggets. Share your feedback in the comments below.
#ChipotleChickenSandwich #ChipotleSandwich #SooperChef
Chipotle Chicken Sandwiches
Ingredients for Sour cream:
Cream 1 cup
Vinegar 1 tbsp
Ingredients for Chipotle Mixture:
Oil 2 tbsp
Onion (chopped) 1 cup
Garlic (finely chopped) 2 cloves
Tomato paste 1/4 cup
Tomato puree 1/2 cup
Brown sugar 1 tbsp
Water 1/2 cup
Chipotle sauce 3 tbsp
Paprika powder 1 tsp
Cumin powder 1 tbsp
Salt 1/2 tsp / to taste
Red Chili flakes 1 tsp
Capsicum (julienne) 1 cup
Jalapeno peppers (chopped) 1/2 cup
Spring onion (sliced) 1/2 cup
Sweet corn 1 cup
Coriander (chopped) ¼ cup
Ingredients for Chipotle Chicken Sandwiches:
K&N’s Nuggets (1000 g)
Oil 2-3 tbsp
Tortilla 6-7
Mozzarella cheese (grated) 1 ½ cup
Chipotle mixture as required
Directions for Sour Cream:
1. In a bowl, add cream and mix vinegar. Stir it properly. Let it rest for 10-15 mins. Your Sour Cream is ready.
Directions for Chipotle Chicken Sandwiches:
2. In a pan, heat some oil and saute onions until they become translucent.
3. Add chopped garlic and saute for 30 seconds.
4. Lower the heat and add tomato paste, puree and cook it for 30 seconds. Add water, brown sugar and cook until starts to simmer.
5. Add chipotle sauce along with salt, paprika powder, cumin powder, and chili flakes. Cook for a min.
6. Add capsicum, jalapeno, corn and cook for 1-2 minutes. The crunch of vegetables should remain.
7. Add spring onions and remove from the stove and set it aside.
Directions for Assembling:
8. Fry K&N’s Nuggets as per instructions on the pack. Cut them in half and set aside.
9. On a large pan over low heat, toast tortilla from each side for 30 seconds.
10. Add grated mozzarella cheese and chipotle mixture on half of the surface.
11. Toast these sandwiches and as soon as the cheese is melted, top it with the K&N’s nuggets.
12. Fold over the empty half to form a semicircle.
13. Repeat the process with another tortilla.
14. Serve it with sour cream and the remaining sauce. Your Chipotle Chicken Sandwich is ready.
Prep time: 30 mins
Cooking time: 20 mins
Servings: 5-6
Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
This sandwich went viral on TikTok and it is worth more than the hype! #shorts
Recipe:
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Is This Better Than Panera? - Chipotle Chicken Panini | Everyday Eats with Michele
Chipotle Chicken Panini: Is this better than Paneras' version?
Do you long for the days when Panera used to make panini sandwiches? Check out my recreation of the Chipotle Chicken Panini and you won't need to anymore.
Full Recipe on the Blog:
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#panera #bestpanini #cooking #food #chickenpanini #chipotlechicken #bacon #applewoodsmokedbacon #applewoodsmoked #applewoodsmokedcheddar #cheese #howto #sandwich #grilledsandwich #panini #grill #perfectsandwich #perfectpanini #chipotlechile #marinade #chicken #melting #sizzle #crisp #perfectpanini #marinatedchicken #recipe
Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa | Food Network
Ina's Ultimate Grilled Cheese is the sandwich cheese-lovers dream about!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside
Ultimate Grilled Cheese
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 10 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
12 slices thick-cut bacon, such as Nodine's applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms
Directions
Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
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Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa | Food Network