Chipotle-Chicken Sandwiches

Name: Chipotle-Chicken Sandwiches
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 sandwiches
Ingredients: 6 tbsp (⅜ cup) total (83 g) Crisco Pure Vegetable Oil, divided (2 tbsp + remaining ¼ cup); ¼ cup (38 g) Red bell pepper, diced; ¼ cup (38 g) Green bell pepper, diced; ½ cup (80 g) Onion, diced; ¼ cup (30 g) Celery, diced; 1 tbsp (8.8 g) Garlic, finely chopped; 1½ cups total (330 g) Mayonnaise or salad dressing, divided (1 cup + remaining ½ cup); 1 package (1 oz) (28 g) Taco seasoning mix, divided (1 tbsp each in steps 2, 3, 4; remainder in step 5); 2 tsp (5.8 g) Chipotle chile in adobo sauce (from 7-oz can), seeded, finely chopped; 3 cups (450 g) Cooked chicken, diced; ¼ cup (8.5 g) Fresh chives, chopped; 2 tbsp (7.6 g) Fresh parsley, chopped; 1 (50 g) Eggland's Best egg, beaten; 1 cup total (108 g) Dry bread crumbs, unseasoned, divided (½ cup + remaining ½ cup); 1 can (16.3 oz, 8 biscuits) (460 g) Pillsbury Grands! Flaky Layers refrigerated original biscuits; 2 tbsp (28 g) LAND O LAKES butter, melted

Chipotle-mayo sauced chicken patties, breaded and pan-fried, served on baked flaky-layer biscuits brushed with butter and taco seasoning.

[[Recipes]] [[Mains]]

Poultry

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	6 tbsp (⅜ cup) total (83 g)	Crisco Pure Vegetable Oil, divided (2 tbsp + remaining ¼ cup)
	¼ cup (38 g)	Red bell pepper, diced
	¼ cup (38 g)	Green bell pepper, diced
	½ cup (80 g)	Onion, diced
	¼ cup (30 g)	Celery, diced
	1 tbsp (8.8 g)	Garlic, finely chopped
	1½ cups total (330 g)	Mayonnaise or salad dressing, divided (1 cup + remaining ½ cup)
	1 package (1 oz) (28 g)	Taco seasoning mix, divided (1 tbsp each in steps 2, 3, 4; remainder in step 5)
	2 tsp (5.8 g)	Chipotle chile in adobo sauce (from 7-oz can), seeded, finely chopped
	3 cups (450 g)	Cooked chicken, diced
	¼ cup (8.5 g)	Fresh chives, chopped
	2 tbsp (7.6 g)	Fresh parsley, chopped
	1 (50 g)	Eggland's Best egg, beaten
	1 cup total (108 g)	Dry bread crumbs, unseasoned, divided (½ cup + remaining ½ cup)
	1 can (16.3 oz, 8 biscuits) (460 g)	Pillsbury Grands! Flaky Layers refrigerated original biscuits
	2 tbsp (28 g)	LAND O LAKES butter, melted

Instructions

In a 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion, and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.
Meanwhile, in a small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning, and the chipotle chile; set aside.
Heat oven to 350°F. In a medium bowl, mix the cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, ½ cup of the bread crumbs, and the remaining ½ cup mayonnaise; set aside.
Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on an ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on the can; keep warm.
Meanwhile, in the same skillet, heat the remaining ¼ cup oil over medium heat. In a shallow dish, mix the remaining ½ cup bread crumbs and taco seasoning. Shape the chicken mixture into 8 patties, ½ inch thick. Coat patties completely with the crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.
Split biscuits; spread 1 tablespoon of the mayonnaise mixture on the split sides of each biscuit. Place patties between biscuit halves. Serve with the remaining mayonnaise mixture.

Notes

- Bell pepper, onion, celery, and garlic gram conversions from [[Fresh Herbs & Aromatics]]. - Chipotle chile in adobo has no direct entry in the house reference; converted using the closest analog by physical form — canned chopped green chiles ([[Vegetables (Fresh & Canned)]], 2.9 g/tsp) — since the chile is seeded and finely chopped, mostly solid rather than sauce. - Cooked chicken, diced, converted at the diced/cubed density from [[Meat, Poultry & Seafood]] (150 g/cup), not the shredded density. - Mayonnaise converted from [[Condiments, Sauces & Broths]] (220 g/cup). - Dry bread crumbs (108 g/cup) taken from the CLAUDE.md quick-reference fallback table; not listed in [[Baking Mixes, Crumbs & Misc]]. - Taco seasoning mix: package total is 28 g (1 oz). The three explicit 1-tablespoon uses (steps 2, 3, 4) total 20.7 g at the house taco-seasoning density (6.9 g/Tbsp, [[Baking Mixes, Crumbs & Misc]]); the remaining ~7.3 g is the "remaining" portion used in step 5, derived from the package total since the source doesn't state it directly. - prepTime/cookTime/totalTime estimated from the instructions (source gave only a single 35-minute total that didn't separate prep from cook); not source-verified. Source: Pillsbury Bake-Off recipe card — "Chipotle-Chicken Sandwiches" by Tony Fusaro Jr., Baldwin, NY. ©2010 General Mills. Equipment — Required: 10-inch skillet, cookie sheet, shallow dish for coating; Special tools: None

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