Spicy Southwest Chicken Cheesesteak Sandwiches with Bell Peppers

These Southwest chicken cheesesteak sandwiches are the perfect quick dinner solution for busy weeknights. Tender chopped chicken breast is seasoned with a bold Southwest spice blend and sautéed with fresh bell peppers until sizzling. The mixture is then smothered in creamy queso blanco, creating a luscious, cheesy filling that’s piled onto toasted demi-baguettes.

Serve these hearty sandwiches with a crisp Southwest salad kit on the side for a complete meal that comes together in under 20 minutes. It’s a stress-free, flavorful dinner that the whole family will love.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Chopped Chicken BreastView 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 produce. Halve, deseed and thinly slice the green bell pepper into 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 pepper. Cook, stirring occasionally, until they begin to soften, about 1-2 minutes.
3. While the bell pepper cooks, open the package of chopped chicken and drain off any excess liquid. Add the chicken to the pan with the bell pepper. Use a wooden spoon or spatula to break the meat into smaller pieces.
4. Sprinkle the chicken mixture with the Southwest Spice Blend and cook, stirring frequently, until everything is well combined and the chicken is heated through, about 1-2 minutes more.
5. Turn off the heat. Drizzle the queso blanco over the chicken mixture. Cover the pan with a lid and set aside to let the cheese melt.
6. Empty the contents of the Southwest salad kit into a medium bowl. Drizzle with as much dressing as you like and toss to combine.
7. Halve the demi-baguettes and toast them lightly.
8. Remove the lid from the pan and stir the cheesy chicken mixture until everything is evenly combined.
9. Divide the salad and toasted baguettes between plates. Fill each baguette half with the cheesy chicken mixture and serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the queso blanco with Monterey Jack, provolone or a mild cheddar for a similar melt.

How do I store leftovers?

Store the cheesy 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.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure the salad kit dressing is gluten-free.