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
- 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.