Low-Lift Southwest Chicken Cheesesteak Sandwiches
Enjoy a head start with prepped ingredients
- Eggs
- Milk
- Soy
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Here, spice-kissed chicken and vibrant bell pepper sizzle together, then get smothered in creamy queso blanco for the ultimate Southwest sandwich, with a crisp salad on the side. Quick, delicious, and ready when you are!
Ingredients
1 unit
Green Bell Pepper
8 ounce
Sous Vide Chopped Chicken
1 piece
Southwest Salad Kit
(Contains: Eggs, Milk)
3 ounce
Queso Blanco
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 tablespoon
Southwest Spice Blend
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, deseed, and thinly slice bell pepper into strips.
- Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until beginning to soften, 1-2 minutes.
-
While bell pepper cooks, open package of chicken and drain off any excess liquid. Add chicken to pan with bell pepper, using a wooden spoon or spatula to break up meat into pieces.
-
Sprinkle chicken mixture with Southwest Spice Blend and cook, stirring frequently, until everything is thoroughly combined and chicken is warmed through, 1-2 minutes more.
-
Turn off heat; drizzle queso blanco over chicken mixture. Cover with a lid and set aside.
-
Empty contents of salad kit into a medium bowl; drizzle with as much dressing as you like. Toss to combine.
-
Halve and toast baguettes.
-
Remove lid and stir cheesy chicken until everything is evenly combined.
-
Divide salad and baguettes between plates. Fill baguettes with cheesy chicken and serve.
