Ingredients
- 1 Chicken breast filet
- 2 slices Sliced French bread
- ½ Avocado fresh and sliced into thin strips
- 2 tsp Lime juice fresh
- 1 Jalapeno sliced thin
- ½ Vine ripe tomato sliced thin
- 1 tsp Olive oil
- ¼ cup Poblano chili pepper diced fine
- 1 tsp Garlic minced
- ¼ cup Sour cream
- ¼ cup Plain yogurt
- ¼ tsp Cumin
Instructions
- Make Poblano crema – in small skillet heat olive oil, sauté poblano peppers and garlic for 2 minutes.
- Pull off of heat and season with cumin and a little salt, add 1 tsp. of the lime juice. When cooled whisk in the sour cream and yogurt and chill.
- Heat chicken per specifications.
- Toss the avocado with the other 1 tsp. of lime juice.
- To build the sandwich, place the heated chicken breast on one slice of the French bread, top with tomato slices, avocado and sliced jalapeno. Drizzle with the chilled poblano crema.
- Top with other slice of French bread and press to heat.
