Best South Of The Border Sandwiches Recipes

South of the Border Chicken Sandwich image

Provided by PalatablePastime

Time 6h8m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 cup mayonnaise
1 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 1/2 teaspoons tomato paste
1 teaspoon fresh lime juice
1 teaspoon orange juice
4 boneless skinless chicken breast halves
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons butter
4 kaiser rolls, split
4 slices tomatoes
4 leaves lettuce
4 slices red onions (optional)
1/4 cup chopped cilantro (optional)
4 slices monterey jack pepper cheese (optional)

Steps:

Pound chicken to 1/4-inch thickness.
Combine oil and juice in a resealable ziplock bag.
Add chicken and marinate 4-6 hours.
Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
Chill for several 2-3 hours before making sandwiches to blend flavors.
Remove chicken from marinade and discard marinade.
Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
Remove chicken from heat and place cheese on chicken while it is very hot.
Butter cut sides of rolls and grill or toast until lightly golden and crisp.
Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
Serve hot.

Nutrition Facts : Calories 622.9, Fat 33.3, SaturatedFat 7.7, Cholesterol 91.3, Sodium 735.5, Carbohydrate 46.8, Fiber 2.1, Sugar 9.3, Protein 34.2

South-of-the-Border Wraps image

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 7

1 can (8 ounces) kidney beans
1 can (8 ounces) whole kernel corn
1 small bell pepper
1/2 cup chunky-style salsa
1 tablespoon chopped fresh cilantro or parsley
4 flour tortillas (8 to 10 inches in diameter)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
Mix the beans, corn, bell pepper, salsa and cilantro.
Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg

South of the Border Grilled Cheese image

Provided by Andy Anderson !

Categories Sandwiches

Time 30m

Number Of Ingredients 8

2 slice thick bacon (pepper bacon sounds good), chopped
2 oz extra sharp cheddar cheese, grated
2 oz pepper jack cheese, grated
1/2 tsp ground cumin
3 Tbsp guacamole (freshly made)
2 Tbsp tortilla chips, crushed
2 slice bread, sour dough, if you have it
sweet butter, unsalted, to coat the bread

Steps:

1. DANGER MAD SCIENTIST AT WORK
2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
3. Gather all the ingredients.
4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
5. Mix the two cheeses together in a bowl with the cumin, and set aside.
6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
7. Remove the bacon from the pan and drain on a paper towel.
8. Remove all but 1 tablespoon of the bacon fat from the pan.
9. Butter one side of each of the two slices of bread.
10. On the unbuttered side of one of the bread slices, add half the cheese.
11. Next spread the guacamole.
12. Add the bacon.
13. Cover with the crushed tortilla chips.
14. Add the remainder of the cheese.
15. Cover with the other piece of bread. Butter side up.
16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
19. Keep the faith, and keep cooking.

South of the Border Chicken Sandwich image

Provided by Lynn Socko @lynnsocko

Categories Sandwiches

Number Of Ingredients 9

4 chicken breasts, boneless and skinless
3 clove(s) garlic cloves
1/2 sweet onion
- garlic salt, or salt, black pepper to taste
1 large bell pepper
1 small sweet onion
1 pound(s) bacon
1-2 pound(s) grated pepper jack, or muenster or any white melting cheese see note below
see link below for chipotle sauce

Steps:

I slow cooked my chicken in a small electric roaster but you could boil it. I added the smashed garlic closes and 1/2 sweet onion cut into 3 quarters, salt and pepper.
Once chicken was done and cooled I cut it into 1/2 inch pieces and shredded it. I added garlic salt to taste.
Then I added the bacon which I had cooked, cooled and chopped up. The best way I've ever found to cook bacon and the ONLY way I ever cook it is on a baking sheet in the oven at 375º for 22 to 25 minutes, comes out picture perfect every time and I personally don't have a splatter issue.
Also dice up 1 large bell pepper and one small sweet onion to the size you like, I prefer a very small dice. Add that to the rest of the goodies.
Toss together until well incorporated. Add salt and pepper if desired to taste. Set aside. At this point you could add chipotle mayo, but this makes a BIG bowl so I waited to add it to the sandwiches. With the chipotle mayo mixed in it would make a great "chicken salad" mix.
Toast sub buns and add cheese, I use an electric griddle to toast mine and place a lid on top to help melt the cheese. I used Steak buns, I like the softness of the crust but it toasts up great.
Place generous amount of chicken on very cheesy buns and add plenty of chipotle mayo. It will be messy but it is worth every napkin you use!!!
Chipotle Sauce: https://www.feastingathome.com/chipotle-mayo/#tasty-recipes-14910-jump-target