Introduction

The Baja Chicken Sandwich is a flavorful and zesty meal that combines marinated chicken, melted pepper jack cheese, and fresh toppings. It’s perfect for a satisfying lunch or dinner with a little kick of spice and creamy cilantro sauce to tie it all together.

Baja Chicken Sandwich with Pepper Jack, Bacon, and Creamy Cilantro Sauce Recipe - Recipe Image

Ingredients

1 pound boneless, skinless chicken breast (about 2 chicken breasts cut in half)
2 tablespoons lime juice (juice of about 2 limes)
¼ cup orange juice (juice of about 1 orange)
2 jalapeños (sliced)
4 cloves garlic (minced)
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
½ teaspoon pepper
3 tablespoons cooking oil (divided)
4 slices pepper jack cheese
½ cup Greek yogurt
½ cup salsa verde
½ cup cilantro (about ½ bunch)
1 tablespoon fresh lime juice (juice of about 1 lime)
1 clove garlic
4 brioche buns
4 pieces leafy lettuce
4 slices bacon (cooked to crispy)
1 cup pico de gallo (prepared)
1 avocado (sliced)

Instructions

Step 1: Preheat the oven to 350˚F. Cut chicken breasts into sandwich-sized pieces, about 4 ounces each.
Step 2: Place chicken in a zip-top bag or covered container. Add lime juice, orange juice, jalapeño slices, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well to coat the chicken evenly. Marinate in the refrigerator for at least 20 minutes, up to 3 hours.
Step 3: Heat remaining oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and sear undisturbed for 2-3 minutes until golden brown. Flip and sear the other side for another 2-3 minutes.
Step 4: Transfer the skillet to the oven and bake for 10 minutes. Top each piece with a slice of pepper jack cheese, then return to the oven for up to 5 more minutes until the chicken reaches an internal temperature of 165˚F. (If you don’t have an oven-safe skillet, transfer chicken to a baking sheet or casserole dish and add a few minutes to the cooking time.)
Step 5: For the creamy cilantro sauce, combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and a garlic clove in a blender or food processor. Blend until smooth.
Step 6: Optional: Toast the brioche buns in the oven or on a skillet.
Step 7: To assemble, start with the bottom bun, add a piece of lettuce, then place the cooked Baja chicken with melted cheese on top. Add crispy bacon, pico de gallo, and avocado slices.
Step 8: Drizzle the creamy cilantro sauce over the sandwich, or spread it on the top bun. Close the sandwich with the top bun and serve immediately.

Tips & Variations

For extra heat, keep some of the jalapeño seeds when slicing or add hot sauce to the creamy cilantro sauce.
If you prefer a milder option, substitute pepper jack cheese with Monterey Jack or mozzarella.
Use chicken thighs instead of breasts for a juicier sandwich.
The creamy cilantro sauce can be made ahead and stored in the refrigerator for up to 2 days.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet or oven until heated through. Assemble the sandwich fresh to maintain the texture of the avocado and lettuce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the chicken instead of cooking it in a skillet and oven?

Yes, grilling the marinated chicken over medium-high heat for about 5-7 minutes per side works well. Add the cheese in the last couple of minutes to melt.

What can I use if I don’t have salsa verde?

You can substitute salsa verde with a mild green salsa or use a blend of tomatillos and green chilies to create your own fresh salsa.