• 2 whole (8-Ounce) skinless, boneless chicken breasts
    • 1 teaspoon olive oil
    • 2 teaspoons chipotle chile powder
    • 1/2 teaspoon salt
    • 6 (1 1/2-Ounce) slices Real California cotija cheese
    • 1/4 cup tomatillo salsa
    • 6 (3-inch) round rolls, split and toasted


    Brush chicken with oil; sprinkle with chile powder and salt. Heat a grill pan; when hot, grill chicken about 4 minutes on each side, or until grill marks form and chicken is cooked through. Grill cheese about 1 minute on each side or until grill marks form. Cut each chicken breast into 6 slices on the diagonal. Place 2 slices chicken on bottom of each roll. Top with 2 teaspoons salsa and 1 slice grilled cheese; close roll.

    Nutrition Information Per Serving:
    338 calories; 13 g fat; 99 mg cholesterol; 1133 mg sodium; 19 g carbohydrate; 1 g fiber; 31 g protein

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