Saturday, September 25, 2010

Chicken Cheesesteaks

I'm always looking for different things to make with the leftovers from roasting a chicken, and last week I decided to make chicken cheesesteaks.

These were so fast and easy!  They would have been even better on big crusty rolls, but I just threw them on hot dog rolls.  I also don't love how the cheese is kind of clumped on top; next time I will probably melt the cheese in with the chicken for a more consistent coating.

Chicken Cheesesteaks
from Lauren's Kitchen

  • 2T olive oil
  • 1 pepper, sliced
  • 1/2-1 onion, sliced
  • 3-4 cups shredded chicken
  • 4oz low-fat Velveeta, cubed
  • 4 crusty rolls
Preheat broiler.

Heat the oil in a large skillet over medium-high heat.  Add the peppers and onions and saute until tender.  Add the chicken and saute until warm.  Add the Velveeta and stir until almost completely melted and incorporated.

Divide the mixture among the rolls and heat under the broil to desired done-ness.

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