Chipotle Chicken Cheesesteaks

1 7 oz can chipotle chiles in adobo sauce
2 t olive oil, divided
12 oz chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 t bottled minced garlic
1/4 t dried thyme
1/4 t salt
1 cup shredded reduced-fat sharp cheddar cheese
4 hoagie rolls

1. Remove 1 chile and 1 T adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
2. Heat 1 tsp oil in a large cast-iron skillet over medium-high heat. Add chicken; saute 4 min or until done. Remove chicken from pan. Heat remaining 1 t oil in pan over med-high heat. Add onion, bell pepper, garlic, and thyme; saute 4 min. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 min, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture among rolls.

Yield: 4 servings.