Southwest Chicken Poblano Burger/sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 24 ounces boneless skinless chicken breasts, halved (typically 2 large breast)
• 1 cup marinade (mr. yoshida's, lowry's, or similar teriyaki-style marinade)
• 1/4 cup light mayonnaise or 1/4 cup miracle whip
• 1/4 teaspoon paprika
• 1/4 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• 4 wheat hamburger buns
• 4 whole canned chili peppers (poblano preferably, but any mild chili pepper will work)
• 4 slices colby-monterey jack cheese

Recipe

• 1 1. cut each large chicken breast in half, and pound each half until it is about 1/2 thick throughout the fillet.
• 2 2. lay the chicken breasts in a shallow pan and pour enough marinade to cover them about 1/2 way. turn over and generously coat both sides of each breast with the marinade, and then cover and let set in the fridge for at least an hour.
• 3 3. to make the mayo sauce, mix the light mayo/miracle whip with the cayenne pepper, paprika, and curry power. mix well, and set aside out of fridge to let the flavors blend.
• 4 4. after chicken has marinated for at least an hour, pre-heat the grill on medium heat and place all 4 chicken breasts on the grill.
• 5 5. cook each side for 5-7 minutes, applying extra marinade to each side with a brush if desired.
• 6 6. while chicken is cooking, prepare each bun with 1/2 to 1 tbsp of the mayo spread on each side of the bun. place a leaf of lettuce on the top part of each bun. take 4 whole peppers and slice them open so they lie flat, and set them aside.
• 7 6. once the chicken is almost done (150-160*f internal temp, or 5-6 minutes on each side), place a slice of colby jack cheese on each breast and cook for an additional 1-2 minutes until cheese starts to melt.
• 8 7. place the finished chicken breasts on the lower half of the bun and top each one with a pepper, then close up the sandwich and enjoy!