Chicken and Poblano Sandwiches

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 frozen crusty French or crusty wheat dinner rolls (from 12.4-oz bag)

2 boneless skinless chicken breasts (about 10 oz)

1/4 teaspoon salt

1/4 teaspoon dried oregano leaves

Pinch freshly ground pepper

2 teaspoons olive oil

1 small poblano chile, seeded, cut into strips (about 1 cup strips)

1/2 small onion, sliced, separated into rings

1/3 cup Old El Paso™ refried beans (from 16-oz can)

1 small tomato, sliced

4 lettuce leaves


Heat oven to 425°F. Heat dinner rolls as directed on bag.
Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast. Sprinkle with salt, oregano and pepper.
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet, cut each in half; cover to keep warm.
In same skillet, cook chile and onion over medium heat 5 to 7 minutes, stirring occasionally, until chile is crisp-tender. Meanwhile, in small microwavable bowl, microwave refried beans uncovered on High about 20 seconds or until hot.
With serrated knife, cut each roll in half crosswise. Spread about 1 tablespoon refried beans on bottom half of each roll. Top with chicken piece, 1/4 of pepper mixture, tomato and lettuce; cover with top half of bun.