[Superquick] Cheesy Tex-Mex Chicken Toastie & Slaw

• While corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Reduce heat to medium, stir in the water and mild chipotle sauce until combined and heated through, 1-2 minutes. Season to taste. Transfer to a bowl. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Spread sourdough slices with garlic aioli and fill with chicken, onions, Cheddar cheese and pickled jalapenos (if using). • Top with remaining slices of sourdough. Spread the outside slices of sourdough with the butter and toast or grill to your liking or until cheese is melted. • In a medium bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil. Season to taste.