Creamy Buffalo Chicken Sandwiches

Okay, here is a sandwich you can sink your teeth into.  It’s creamy, spicy, and jam-packed with a lot of good-for-you things!  I love buffalo anything…well, anything spicy really.  If I want that flavor without the frying and the work this is the go to!  Make a batch for lunches, dinner sandwiches, have it on greens for a salad…whatever you like!

• 9 ounce Bag of Broccoli Slaw (or about 2 cups of regular coleslaw veggies)
• 2 cups Shredded Chicken (1 large breast)
• 1 Cup Plain Greek Yogurt
• ½ Cup Buffalo Sauce (more or less is fine depending on your taste)
• 5 Ounces Blue Cheese, crumbled (just shy of ½ cup)
• 2 Avocados
• Lettuce
• 4 Whole Wheat Sandwich Rolls

First: combine the yogurt, buffalo sauce, and blue cheese in a large bowl.

Second: add the slaw and chicken; stir to combine.

 
Finally: put some lettuce on the bottom of the sandwich rolls, top with ¼ of the buffalo mixture, top with a half of avocado, and top it all off with the top of the roll.  Eat up!

How easy is this sandwich?!  It takes no time to throw together and will be a huge hit with the family.  Have as a full-sized sandwich or make mini sandwiches for a party.  This is not one of those recipes you are soon to forget and you can feel good about serving it to your family! 

Quesadillas with Epazote

These quesadillas were introduced to me by a friend who is from Oaxaca, Mexico.  It is a truly amazing combination of queso fresco, jalapeño, and epazote so if you can make them as is, definitely do it!  The origins, I believe, are southern Mexico.  For those who have never had epazote it is an herb that you find in the produce section.  Here in southern California we are lucky to have many Latino markets so it is pretty easy to find. This version uses whole wheat flour tortillas, but typically we would make them with corn tortillas.  Either way they are amazing!

• 4 Whole Wheat Flour Tortillas (or 8 corn as they are smaller)
• Queso Fresco, sliced (or use your favorite quesadilla cheese)
• 1 Bunch Epazote leaves (remove thick stems)
• 2 – 4 Jalapeño (remove the seeds if you want to reduce the heat)

First: heat a skillet over medium heat.  Chop the epazote and jalapeño at this point if you like.  I prefer to chop because that lends to more even distribution in the quesadilla.

Second: put a tortilla in the pan, add a layer of queso on half of the tortilla, sprinkle on some jalapeño and epazote; fold other side over.  Cook until cheese is melted and tortilla is nice and golden on both sides.  It usually takes just about 2 – 4 minutes per side…and I use a big skillet to get a few going at the same time!

Finally, serve one (or two if you are using corn) per person; cut in half and serve with your favorite salsa (salsa optional, of course).

I know you will be really happy you tried this.  These became my favorite quesadillas and I absolutely crave them! I love them with corn tortillas usually but the whole wheat tortillas are a great way to get some added nutrition in there.    

Spicy Curry Chicken Salad Sandwiches

To start this blog off I figured I would keep it simple, yet spicy.  I love sandwiches...I mean who doesn't...but the challenge is to keep it somewhat healthy.  This Curry Chicken Salad Sandwich is one of my favorites.  The chicken salad is simple and has a little bit of kick with jalapeño peppers and jalapeño mustard (feel free to use regular mustard).  To feel even better about it I use whole wheat rolls and lots of lettuce.  You can cook your own chicken or buy it cooked to make your life that much easier.  I poach a bunch of chicken on the weekend to have for the week so that is what I use.  Let me know what you think...I look forward to sharing my recipes with everyone.  Cheers! 

• ½ Cup Greek Yogurt
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Curry Powder
• 1 teaspoon Sea Salt
• ¼ teaspoon Cayenne Pepper
• 1 Pound Shredded Chicken
• 2 Stalks Celery, sliced
• 1 or 2 Jalapeño Peppers, sliced into half moons (remove seeds to reduce heat, if desired)
• 2 Scallions, sliced
• Lettuce of choice
• 4 Whole Wheat Rolls or 8 slices Whole Wheat Bread
• Jalapeño Mustard

First, mix the Greek yogurt, mayonnaise, curry, sea salt, and cayenne pepper.

Second, add the chicken, celery, jalapeños, and scallions.

Finally, divide the chicken salad between four sandwiches, load up the lettuce, and dress with jalapeño mustard.

Simple but amazing sandwich you can enjoy alone or with a bowl of soup!  Enjoy!