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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 80 minutes

• Source

  All Recipes

| 1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour. | 2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate. | 3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside. | 4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. | 5. Preheat an outdoor grill for medium-high heat. | 6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips. | 7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown | 8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marinade				-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
garlic	1	clove	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
jalapeno chile pepper	1/4		seeded minced	-	-	-	-
lime zest	2	tablespoons	grated	-	-	-	-
salt	1	1/2 teaspoons		-	-	-	-
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chipotle chile powder	1/4	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken breast	1	pound		780.1798	0.0	94.5741	41.9573
salsa				-	-	-	-
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
onion	1		chopped sweet	64.0	14.944	1.76	0.16
cilantro	2	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
jalapeno chile pepper	1/2		seeded minced	-	-	-	-
garlic	1	clove	chopped	2.086	0.4628	0.08900000000000001	0.006999999999999999
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
sea salt	1/4	teaspoon		-	-	-	-
chipotle chile powder	1/8	teaspoon		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
vegetable			grilled	-	-	-	-
onion	1		cut sweet	64.0	14.944	1.76	0.16
red bell pepper	1		quartered	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1/4	teaspoon		-	-	-	-
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
lime mayonnaise				-	-	-	-
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4
lime juice	2	tablespoons		3.7812	1.2735	0.0635	0.0106
french bread	16	slices		6049.28	1153.8112	239.08	53.8208
mango	2		peeled seeded sliced	198.0	49.434	2.7060000000000004	1.254
monterey jack cheese	8	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.