Chicken Torta Sandwich
A delicious and quick chicken torta sandwich featuring grilled chicken, creamy avocado, and zesty pickled jalapeños, perfect for weeknight dinners or casual gatherings.
Ingredients
Main ingredients
- 4 pieces chicken breasts or thighs, thin-cut or pounded Seasoned with salt, pepper, and optional cumin/chili powder.
- 1 piece ripe avocado, sliced Firm but ripe.
- 1 cup refried beans, warmed Canned or homemade.
- 1/4 cup pickled jalapeños Adjust for heat tolerance.
- 1 cup cheese (queso fresco, Oaxaca, Monterey Jack, or cheddar) Choose based on texture preference.
- 4 pieces telera or bolillo rolls Sturdy bread that holds fillings.
Instructions
Preparation
- Preheat your grill or grill pan to medium-high heat.
- Season chicken with salt, pepper, and optional cumin or chili powder.
- Grill the chicken for 4-6 minutes per side until it reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes and then slice.
- Meanwhile, slice the avocado and warm the refried beans in a small saucepan.
Assembly
- Split the telera or bolillo rolls horizontally.
- On one half of the roll, spread a generous layer of warm refried beans.
- Layer the sliced grilled chicken, avocado slices, and pickled jalapeños on top of the beans.
- Add a good scattering of cheese.
- Close the sandwich, pressing lightly, and if desired, grill or toast for 1-2 minutes on each side until warmed and slightly toasty.
Serve
- Serve immediately and enjoy the mix of creamy, smoky, and tangy flavors.
Notes
For a vegetarian option, replace chicken with grilled portobello or roasted poblano. Store components separately for up to 3-4 days. Assembled tortas are best eaten within 24 hours to avoid sogginess.