Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Grilled Mexican Chicken Sandwiches

(0)

0 reviews

10 min prep time
20 min total time
6 ingredients
8 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

A spicy grilled Mexican sandwich everyone will love.

Ingredients

4: boneless skinless chicken breasts

1/2: package (1-oz size) Old El Paso™ taco seasoning mix

4: slices pepper Jack cheese

1: can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits

: Cooking spray

: Sliced red onions and/or guacamole, if desired

Steps

1 Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.
2 Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.
3 Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.
4 Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.

1 Heat gas or charcoal grill. Coat chicken breasts with taco seasoning mix; place on grill over medium heat. Cover; cook 6 to 8 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Cut each chicken breast in half crosswise.
2 Top each chicken piece with cheese slice; cook 1 minute longer or until cheese is melted. Keep warm.
3 Reduce heat to medium-low. Separate dough into 8 biscuits. Spray both sides of biscuits with cooking spray. Place biscuits on double thickness of heavy-duty foil, about 3 inches apart. Place foil on grill over indirect heat; cover. Cook 4 minutes; turn. Cook 3 to 4 minutes longer or until golden brown.
4 Split biscuits in half. Place chicken on one half of each biscuit; top with guacamole and remaining biscuit half.

Expert Tips

Try topping this flavorful sandwich with salsa, sliced peppers or pico de gallo.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 5g 25% Trans Fat 3 1/2g
Cholesterol: 65mg; 22%
Sodium: 890mg; 37%
Potassium: 160mg; 5%
Total Carbohydrate: 26g; 9%
Dietary Fiber 0g 0% Sugars 0g
Protein: 24g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 0 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved

Follow Pillsbury: