Mindful Sodexo 
Sizzling chicken, roasted green chiles, griddled onions & mushrooms & creamy roasted garlic yogurt spread on a hoagie
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Prep Time: 10 to 15 minutes|Cook time: 15 to 20 minutes plus 20 minutes for roasting garlic|Yield: 4 servings; 1 sandwich each
Roasted Peppers
Ingredients
- 1 small poblano pepper
- 1 small red bell pepper
Roasted Garlic Yogurt Spread
Ingredients
- 1 clove of garlic or ½ teaspoon of granulated roasted garlic
- ½ cup nonfat plain Greek yogurt
- 1/8 teaspoon ground black pepper
Green Chile Chicken Philly
Ingredients
- 10 ounces of shaved chicken for Philly cheesesteaks
- ½ cup thinly sliced yellow onions
- ¼ cup sliced mushrooms
- ¾ teaspoons vegetable oil
- 1/2 cup roasted peppers
- ½ cup part-skim shredded mozzarella cheese
- 4 (6-inch) white hoagie rolls
- ½ cup roasted garlic yogurt spread
To Prepare Roasted Peppers:
- Preheat an oven to 450 degrees F. Coat a baking sheet with vegetable oil spray.
- Place the peppers on the baking sheet and roast for 10 to 12 minutes until the skin is mostly blackened, flipping every 3 minutes, trying not to break the skin.
- Remove the peppers from the grill and place them in a small bowl to cool.
- When cool, split them in half and remove the core and seeds. Chop the peppers, return to the bowl, cover, and place in the refrigerator until ready to use.
To Prepare Roasted Garlic Yogurt Spread:
- Preheat an oven to 350 degrees F.
- Place the garlic on a baking sheet and spray with vegetable oil spray (not listed).
- Roast for 20 minutes or until lightly golden. Cool quickly.
- Combine the roasted garlic, yogurt, and black pepper in a food processor or blender until well-blended. Cover and place in the refrigerator until ready to use.
To Prepare Green Chile Chicken Philly:
- Heat an electric griddle to 350 degrees F or a large skillet over medium heat.
- Add the oil; when shimmering, add the onions and mushrooms and sauté for 3 to 5 minutes or until lightly browned. Remove the onions and mushrooms from the skillet or griddle and into a small bowl.
- Place the shaved chicken portions on the griddle or skillet. Cook for 2 to 3 minutes until internal temperature reaches 165 degrees F with an instant-read thermometer.
- Mix in roasted peppers and sauteed onions & mushrooms. Divide the mixture into four equal portions and top each portion with 2 tablespoons of mozzarella cheese, allowing the cheese to melt.
- Place the hoagie rolls on the griddle or skillet briefly to toast.
- Spread 1 tablespoon of roasted garlic yogurt spread on each side of the toasted buns.
- Slide a spatula under each portion of the chicken & vegetable mixture and slide it onto the toasted bun with the cheese facing up.
- Cut each sandwich in half on the bias and enjoy immediately!
Chef Tips:
- Try roasting a whole head of garlic at a time. Leftover garlic can be kept covered in the refrigerator for up to 3 days
Nutrition Facts: Calories: 320, Carbs: 45g, Protein: 20g, Fat: 6g, Sat. Fat: 2g, Cholesterol: 30mg, Sodium: 560mg, Fiber: 2g
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