_{Photo by John Autry; Styling: Mindi Shapiro}

Ingredients

1 (7-ounce) can chipotle chiles in adobo sauce

2 teaspoons olive oil, divided

12 ounces chicken cutlets, thinly sliced

1 cup vertically sliced onion

1 cup red bell pepper strips

2 teaspoons bottled minced garlic

1/4 teaspoon dried thyme

1/4 teaspoon salt

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

4 (2-ounce) submarine or hoagie rolls

Preparation

1. Remove 1 chile and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

Serves 4

Borrowed from Cooking Light, May 2010