Skip to main content
Epicurious
Cookbooks

Santa Fe Chicken Melt with Guacamole

When using your broiler, pay close attention to the cooking time of whatever it is you’re making. The cheese on the top of this sandwich can go from perfectly melted and bubbly to burned in just a few seconds. And keep in mind that oven settings vary, especially broiler heat. I found this sandwich was perfectly warmed and melted around 1 minute, but that time could definitely be different based on the intensity of your individual broiler.

Recipe information

  • Yield

    makes 1 serving

Ingredients

1 slice whole-wheat or whole-grain bread (70 calories or less per slice), toasted
4 ounces Basic Grilled Chicken (see page 219), or lean, store-bought grilled chicken breast, cut into thin slivers
1 canned whole mild green chile
1 (1/4-inch-thick) slice beefsteak tomato, or 2 (1/4-inch-thick) smaller slices
1 ounce very thinly sliced 75% light Cheddar (I used Cabot’s)
1 tablespoon prepared guacamole (2 g of fat or less per tablespoon)

Preparation

  1. Step 1

    Preheat the broiler. Line a small baking sheet with foil.

    Step 2

    Place the bread on the baking sheet. Top it with the chicken slices, followed by the chile, then the tomato. Lay the cheese evenly over the top. Broil until the cheese is melted (be careful not to burn it) and the chicken is slightly warmed through, 45 seconds to 1 minute. Top with guacamole. Serve immediately.

  2. nutrition information

    Step 3

    Calories: 297

    Step 4

    Protein: 38g

    Step 5

    Carbohydrates: 17g

    Step 6

    Fat: 8g

    Step 7

    Saturated Fat: 2g

    Step 8

    Cholesterol: 74mg

    Step 9

    Fiber: 3g

    Step 10

    Sodium: 508mg

Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved. Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.
TagsSandwichChickenPoultryChileVegetableTomatoCheddarCheeseDairyMainDinnerLunchNut FreeQuickEasy30 Minutes or LessWeeknight MealsCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.