Best 9 Mexicali Chicken And Cheese Sandwiches Ww8 Points Recipes

MEXICALI CHICKEN

Steps:

• 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
• 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
• 3. Serve with lime or lemon wedges if desired.

MEXICAN-STYLE CHICKEN SANDWICHES

Steps:

• Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper.
• Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes.
• Add reserved bean liquid.
• Using a fork, mash beans in skillet to course paste.
• Season to taste with salt and pepper.
• Arrange French roll bottoms on plates; spread with bean mixture.
• Sprinkle chicken with cayenne pepper and salt.
• Heat oil in a large heavy skillet over medium-high heat.
• Add chicken to skillet and saute until just cooked through, about 4 minutes per side.
• Top chicken with cheese slices.
• Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
• Place chicken on bean mixture.
• Top with tomato, avocado, and lettuce.
• Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.

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.

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

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.

LOADED MEXICALI CHICKEN

Steps:

• In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
• Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
• Preheat oven to 350°F.
• Mix sauce ingredients--EXCEPT cheese.
• Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
• Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
• Serve with rice and use chicken sauce for a gravy.

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.

CHICKEN SANDWICHES WITH CHILES, CHEESE AND ROMAINE SLAW

Steps:

• Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.
• Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.
• Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.

HOT N CHEESY CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.