INGREDIENTS
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1 (7-ounce) can chipotle chiles in adobo sauce
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2 teaspoons olive oil, divided
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12 ounces chicken cutlets, thinly sliced
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1 cup vertically sliced onion
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1 cup red bell pepper strips
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2 teaspoons bottled minced garlic
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1/4 teaspoon dried thyme
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1/4 teaspoon salt
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1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
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4 (2-ounce) submarine or hoagie rolls