Flavor-Packed Chicken Torta (Printable Version)
Juicy grilled chicken layered with creamy avocado, spicy jalapeños, and melted cheese on crisp telera or bolillo bread.
# Everything You’ll Need:
→ Bread
01 -
2 telera or bolillo rolls
→ Protein
02 -
1 lb boneless skinless chicken breast or thighs
→ Marinade
03 -
1 tbsp chipotle in adobo
04 -
Juice of 1 lime
05 -
1 clove garlic, minced
06 -
Salt, to taste
→ Toppings
07 -
1 avocado, sliced
08 -
½ cup refried beans
09 -
½ cup shredded lettuce
10 -
1 tomato, sliced
11 -
¼ onion, thinly sliced
12 -
¼ cup pickled jalapeños
13 -
¼ cup queso fresco or shredded mozzarella
14 -
2 tbsp mayonnaise or crema
→ Miscellaneous
15 -
Olive oil for cooking
16 -
Salt and pepper, to taste
# Steps to Cook:
01 -
Combine chipotle in adobo, lime juice, minced garlic, and salt. Marinate chicken in mixture for at least 30 minutes.
02 -
Grill or pan-sear chicken over medium heat for 5 to 6 minutes per side until fully cooked. Allow to rest before slicing thinly.
03 -
Lightly toast telera or bolillo rolls in a skillet or toaster until golden and crisp on the outside.
04 -
Spread refried beans on the bottom half of each roll and mayonnaise or crema on the top half. Layer with sliced chicken, avocado, cheese, shredded lettuce, tomato, onion, and pickled jalapeños.
05 -
Close sandwiches and serve immediately alongside chips, fries, or fresh green salad.
# Extra Suggestions:
01 -
Allow chicken to rest after cooking to retain juices and enhance flavor.