* Or you can use a Mexican-style bottled marinade.
1/2 cup mayonnaise
1/2 cup sour cream
3 teaspoons chopped onions
2 tablespoons chopped tomato
3 teaspoons cilantro
1 teaspoon peeled fresh garlic
1/4 teaspoon cayenne pepper
1 1/2 dashes Lawry's seasoned salt
1 1/2 dashes cumin powder
2 Serrano peppers, or fewer for less heat
Sandwich: In a shallow pan, marinate chicken for 1 hour in marinade mixture (or use your
Make up Southwest Sauce in food processor.
Remove chicken, sprinkle
with salt and pepper and grill until done, placing cheese on top of each piece at
end of cooking to melt slightly.
Assemble sandwiches with tomato, avocado and Southwest sauce and eat.
Southwest Sauce: Combine all the ingredients in a food processor and process
until smooth. Let the dressing stand for at least in hour to blend the flavors.
Keep in refrigerator. There will be extra sauce, which can be used up in sandwiches,
salads or wraps.
Yield: serves 4
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort,