Chipotle Chicken Cheesesteak Sandwiches

Chipotle Chicken Cheesesteaks

12 oz chicken breast, thinly sliced
1 small onion, diced
1 bell pepper (any color), diced
2 tsp/2 cloves minced garlic
1/4 tsp thyme
1/2 tsp salt
1 T chipotle chiles in adobo sauce
1 cup grated cheese
4 buns
1 T oil

Over medium high heat, saute chicken in oil. Remember your saute "rules:" Don't crowd the pan and don't stir too frequently. When chicken is cooked through, remove to a plate and tent with foil to keep warm. To same pan add peppers and onions and cook until soft, about 5 minutes. Add chicken back into pan, seasoning with salt and thyme. For the chipotle chiles: you will have to buy a little can of these in the Mexican food aisle. For mild or medium sandwiches, just stir in a tablespoon of the sauce only for a great smoky flavor. For a little more heat, also pull out one chile, finely dice it, and stir that in as well. Reserve the remaining chiles and sauce for another use (I usually divide the remnants into 3 or 4 tiny tupperwares and freeze for later). Sprinkle meat mixture with cheese, remove from heat and cover with lid. When cheese is melted serve on buns.