alive logo

Chipotle Strawberry Chicken Grilled Cheese

Serves 4.


    Chipotle Strawberry Chicken Grilled Cheese

    The unique mix of sweet-fiery berry sauce, meaty chicken, oozy brie, and peppery arugula makes this a grilled cheese worthy of grown-up tastes. Make it the star of lunch, or pair with a salad for a quick summer dinner.


    Nutrition boost

    Strawberries are a standout source of vitamin C, along with other antioxidants, phytochemicals, and fibre that help protect us against several chronic diseases, including diabetes, heart disease, and cancer.

    Go slow

    Cook your grilled sandwiches at a medium-low heat. Cook them at a more intense heat and you risk serving a hand-held meal with charred bread but unmelted cheese. Not so tasty. A lower heat in a pan coated in melted butter better assures crispy golden bread and perfectly melted cheese.


    Chipotle Strawberry Chicken Grilled Cheese


    • 2 tsp (10 mL) grapeseed oil or sunflower oil
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 1 1/2 cups (350 mL) chopped strawberries
    • 1 Tbsp (15 mL) red wine vinegar
    • 2 tsp (10 mL) minced chipotle chili canned in adobo sauce
    • 1/4 tsp (1 mL) salt
    • 2 tsp (10 mL) finely chopped rosemary
    • 2 Tbsp (30 mL) butter
    • 8 slices crusty whole grain or gluten-free bread
    • 8 oz (225 g) sliced cooked organic chicken
    • 4 oz (112 g) sliced brie cheese
    • 2 cups (500 mL) arugula


    Per serving:

    • calories419
    • protein31g
    • fat20g
      • saturated fat10g
      • trans fat0g
    • carbohydrates29g
      • sugars6g
      • fibre5g
    • sodium632mg



    In medium saucepan over medium, heat oil. Add shallot and garlic; heat for 1 minute. Add strawberries, red wine vinegar, chipotle chili, and salt to pan and simmer over medium-low heat for 5 minutes. Stir in rosemary and remove from heat.


    In skillet over medium-low heat, melt butter. Top a slice of bread with chicken, cheese, strawberry sauce, arugula, and a second slice of bread. Repeat with remaining ingredients. Heat until bread is crispy and golden on both sides and cheese has melted, about 3 minutes per side. Prepare sandwiches in batches if necessary.


    Like this recipe?

    This recipe is part of the Berry Good collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.