Spicy Chicken Sandwich with Cilantro Lime Mayo

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Serves: 4 servings

Cilantro-Lime Mayo:
¼ cup mayonnaise
¼ cup plain Greek yogurt
2 teaspoons lime juice
5 tablespoons chopped cilantro
1 clove garlic, minced
1 chile pepper, seeded and diced

Spicy Chicken Sandwiches:
1 egg, lightly whisked
3 tablespoons buffalo sauce
1 teaspoon dried oregano
½ teaspoon salt
2 (8 oz each) boneless chicken breasts
4½ ounces tortilla chips (about 6 cups)
2 tablespoons olive oil
4 Kaiser rolls
red onion slices
torn lettuce leaves

In a small bowl, combine the mayonnaise, Greek yogurt and lime juice and stir until smooth. Stir in the cilantro and garlic. Cover and refrigerate until needed.

Combine the egg, buffalo sauce, oregano and salt in a gallon sized ziplock bag. Cut the chicken breasts in half horizontally, making 4 thinner pieces of chicken. Add them to the bag and seal. Refrigerate for 2 to 8 hours, turning the bag occasionally.

Place the tortilla chips in a food processor and process until crumbs. Place in a shallow dish.

Working with one piece of chicken at a time, remove from the marinade and allow any excess marinade to drip off. Coat the chicken in the crushed tortilla chips. Set aside and continue with the remaining chicken.

Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 3 minutes, then turn and cook the second side until the chicken is cooked through, about 3 more minutes.

To serve, spread the Cilantro-Lime Mayo on the bottom of each of the rolls. Top with red onions, lettuce, and a piece of chicken. Spread some more of the mayo on the top half of the roll and place on top of the chicken.

Slightly adapted from tasteandtellblog.com