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Chicken Cheesesteak With Jalapenos

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“Rocco’s recipe C 180; F 5.5g”

Ingredients Nutrition

  • olive oil flavored cooking spray (Pam)
  • 2 low-calorie whole wheat hot dog buns, split into 4 long pieces (Sara Lee Delightful Wheat)
  • 12 ounces shaved chicken (Old Neighborhood)
  • salt & freshly ground black pepper
  • 14 cup chopped pickled jalapeno pepper
  • 2 cups frozen peppers and onions (Birds Eye Pepper &, Onion Stir-Fry)
  • 2 ounces reduced-fat cheddar cheese (Cabot)


  1. Spray a large nonstick skillet with 2 seconds of cooking spray and place over high heat. Put the buns in the skillet cut side down and toast until golden brown, about 1 minute. Remove them, place half a bun on each of four plates, and return the skillet to the stove.
  2. Season the chicken with salt and pepper, place in the hot skillet, and cook through, stirring, about 1 minute. Add the jalapenos and the pepper and onion mixture and cook until the water has evaporated. Season with salt and pepper.
  3. Sprinkle in the cheese and fold the mixture together until the cheese begins to melt and form a sauce with the liquid from the peppers, about 30 seconds. Place an equal amount on the cut side of each roll and serve.

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