1-1/2 T. vegetable or olive oil
2 cloves garlic, minced, or 1 t. bottle minced garlic, or 1/4 g. garlic
powder
2 t. chili powder
1/4 t. cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1-1/2 cups (6 oz.) Mexican Blend cheese (cheddar, Monterey Jack,
Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional)
In a small bowl, combine oil, garlic, chili powder and pepper. Using a
rubber spatula, spread mixture evenly over both sides of chicken.
Prepare medium-hot charcoal fire or preheat gas grill to medium-high.
Grill chicken on oiled rack 5 minutes per side, or until cooked
through.
Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast
bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise
mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.
To serve, place chicken on toasted bread, top with salsa. Sprinkle with
remaining cheese.
Serves 4
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