Quick Southwest Chicken Cheesesteak Sandwiches with Bell Peppers and Queso Blanco

These Southwest chicken cheesesteak sandwiches are the perfect solution for busy weeknights when you need a delicious meal fast. With pre-cooked chicken and a few simple ingredients, you can have a satisfying dinner on the table in under 20 minutes.

Juicy chicken and colorful bell peppers are seasoned with a southwest spice blend, then smothered in creamy queso blanco. Served on toasted baguettes with a crisp salad on the side, this sandwich is a flavor-packed twist on a classic cheesesteak.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 piece Southwest Salad KitView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Halve the bell pepper, remove the seeds and slice it into thin strips.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper strips and season with salt and black pepper. Cook, stirring occasionally, until they begin to soften, about 1-2 minutes.
3. While the bell pepper cooks, open the package of chicken and drain off any excess liquid. Add the chicken to the pan with the bell pepper, using a wooden spoon or spatula to break the meat into pieces.
4. Sprinkle the chicken mixture with the Southwest Spice Blend and cook, stirring frequently, until everything is thoroughly combined and the chicken is warmed through, about 1-2 minutes more. Turn off the heat, then drizzle the queso blanco over the chicken mixture. Cover the pan with a lid and set aside.
5. Empty the contents of the salad kit into a medium bowl. Drizzle with as much dressing as you like and toss to combine.
6. Halve the baguettes and toast them until golden. Remove the lid from the pan and stir the cheesy chicken until everything is evenly combined.
7. Divide the salad and baguettes between plates. Fill the baguettes with the cheesy chicken mixture and serve immediately.

Recipe Tips

FAQ

Can I use fresh chicken instead of pre-cooked?

Yes, you can substitute with about 8 ounces of boneless, skinless chicken breast or thigh. Cook it thoroughly in the pan before adding the bell pepper and spices.

What can I use instead of queso blanco?

Monterey Jack, pepper jack or a mild cheddar cheese sauce would work well as substitutes.

How do I store leftovers?

Store the chicken mixture and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a pan before assembling sandwiches.