Tag Archives: ancho chili

Chicken Hoagies with Blueberry Ancho Chili Sauce

I’m not a big fan of leftovers… Quite frankly, I will do what I can to wiggle my way out of eating them.  The only way I can eat leftovers is to completely change up the dish, I mean, cook something so radically different that it vaguely resembles the original dish.  Day before yesterday I made a tasty Blueberry Ancho Chili Glazed Pork Tenderloin and I had some leftover blueberry ancho chili sauce tucked away in the back of my refrigerator.

I just purchased two pounds of chicken and had a bag of fresh baked hoagie rolls.  So with that leftover sauce I decided to make Chicken Hoagies with the Blueberry Ancho Chili sauce, sliced havarti cheese, garnished with chopped heirloom tomatos, green onion and parsley from my garden.  These savory sandwiches were a cinch to make and are perfect for a quick weekday meal.  Serve with potato chips or a scoop of potato salad.  My family really liked these sandwiches and I am sure that you will too.  I sure will be making these again…  Enjoy!  Tessa

Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • 1 1/2 cups Blueberry Ancho Chili Sauce (see recipe below)
  • 5 hoagie rolls (toasted)
  • 10 slices havarti cheese
  • garnish with the following (chopped): 2 tomatoes, 1 green onion and a few sprigs of parlsey for color.
  • 1/2 tsp of salt or to taste.
  • 1 Tbls. canola oil

Grab a cutting board and slice your chicken into about 1 inch slices.   Meanwhile heat up a saute pan on the stove with medium high heat.  Add the canola oil, chicken and salt.  Cook the chicken until cooked through, about 10-15 minutes.  Add the Blueberry Ancho Chili Sauce and simmer for about 5-10 minutes.  Taste the sauce, correct with salt or a bit of water if necessary.  Put cheese in the hoagie rolls and add the chicken mixture.  Garnish with tomatoes, green onions and parsley.  Serve with chips.  Makes 5 tasty sandwiches.

Blueberry Ancho Chili Sauce:

  • 2 c. fresh picked blueberries
  • 1 can of Pepsi
  • 1 c.  tomato ketchup
  • 1/4 c. Indonesian soy sauce
  • 1/4 c. seasoned rice vinegar
  • 1/4 c. minced shallots
  • 1/4 c. brown sugar
  • 1/8 c. soy sauce
  • 2 tsp. ancho chili powder
  • 1 tsp. ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper

In a saucepan on medium low heat add the above ingredients stirring occasionally.  Cook for about 1/2 hour or 45 minutes.  Remove from heat and use on BBQ pork, baked tenderloin, brush it on ribs and chicken.  Makes about 2 1/2 cups.  Refrigerate any leftovers in covered container for about a week.

 

 

Blueberry Ancho Chili Glazed Pork Tenderloin

Crazy as it sounds, there are some days all I want to do when I get home from work is cook.  Working all day with numbers and spreadsheets, cooking allows me to enjoy creativity that I am not allowed to have as an accountant.   There have been times, while sitting at my desk, I will stop what I am doing and quickly jot down a note of some of the flavors or ideas for my next dish.   This recipe for my Blueberry Ancho Chili Glazed Pork Tenderloin popped in my head the other day at about 2:30 in afternoon.  Obviously, I really needed a break from what I was doing and needed to get a snack…

My succulent Blueberry Ancho Chili Glazed Pork Tenderloin is made with ingredients such as organic fresh picked blueberries, sweet Indonesian soy sauce, Pepsi, ketchup, shallots, rice wine vinegar, ginger, garlic and spicy ancho chili powder.  In order to save time on busy weeknights, you might prepare the sauce a day in advance and then bake the tenderloin the next day.  I did that it and it was a real time saver.  This tenderloin is easy to make and can even be served at your next elegant weekend dinner for family and friends.  Serves 2 – 3.  Enjoy!  – Tessa

Ingredients:

  • 1 pound tenderloin (whole)
  • Blueberry Ancho Chili Sauce (see below)

Make your Blueberry Ancho Chili Sauce and set aside about 3/4 of  a cup.  Use the rest of the Blueberry Ancho Chili Sauce for a later date.  Preheat your oven to 325 degrees and spray a baking dish with non stick spray.  Place your tenderloin in the baking pan and brush with the Blueberry Ancho Chili Sauce.  Bake uncovered for about 45 minutes or until the internal temperature reaches 155 degrees.  Brush every 15 minutes with the sauce.  Remove from oven and let rest for 5 minutes before slicing.  Slice, then drizzle with warm Blueberry Ancho Chili sauce.

Blueberry Ancho Chili Sauce:

  • 2 c. fresh picked blueberries
  • 1 can of Pepsi
  • 1 c.  tomato ketchup
  • 1/4 c. Indonesian soy sauce
  • 1/4 c. seasoned rice vinegar
  • 1/4 c. minced shallots
  • 1/4 c. brown sugar
  • 1/8 c. soy sauce
  • 2 tsp. ancho chili powder
  • 1 tsp. ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper

In a saucepan on medium low heat add the above ingredients stirring occasionally.  Cook for about 1/2 hour or 45 minutes.  Remove from heat and use on BBQ pork, baked tenderloin, brush it on ribs and chicken.  Makes about 2 1/2 cups.  Refrigerate any leftovers in covered container for about a week.