Tinga Chicken Grilled Cheese

  • Chef: Darlene Buerger
  • Ready in: 10 minutes
  • Complexity: easy
Tinga Chicken Grilled Cheese


  • 2 tablespoons olive oil
  • ¼ cup diced onion
  • 1 clove minced garlic
  • Roma tomato, diced
  • 2 chipotle chilies in adobo, pureed
  • ¼ cup chicken broth
  • ½ teaspoon minced thyme
  • ½ teaspoon oregano
  • 1 cup cooked shredded chicken
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon salsa
  • 2 tablespoons butter
  • 4 slices white or wheat bread
  • 1 avocado, peeled, cored, sliced
  • ¾ cup shredded Rumiano’s Chipotle White Cheddar cheese


1. In a skillet, over medium heat, sauté onion until tender. Add garlic and cook a minute longer. Add tomato, broth, chilies thyme oregano and chicken. Reduce heat to low and simmer until moisture is absorbed. 2. In a small bowl combine sour cream, mayo and salsa. 3. Lightly butter one side of each slice of bread. In a large skillet, over medium heat, place 2 slices of bread buttered side down. Spread each slice with half of the mayo mixture. Top this with ½ of the chicken, ½ of the avocado, half of the cheese and 1 tablespoon tortilla chips. Grill until golden on both sides. Makes 2 sandwiches.

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