Mexican Torta
600kcal
Ingredients
For the Chicken
- 2 pieces chicken breast halves grill or bake for extra flavor
- 1 cup breadcrumbs panko is a great alternative for extra crispiness
- 2 large eggs or substitute with a flax egg for a vegan twist
- 1/2 cup vegetable or canola oil used for frying; olive oil works beautifully too
For the Spread
- 1/2 cup mayonnaise try avocado mayo for a lighter touch
- 1 cup refried beans black beans can be utilized for a twist
For the Assembly
- 2 pieces torta or ciabatta rolls any crusty bread works well
- 1 medium avocado use guacamole for added flavor
- 1 cup mozzarella string cheese or Oaxaca cheese feel free to swap for pepper jack for an added kick
- 1/4 cup pickled jalapeños use fresh jalapeños if you prefer a milder flavor
Method
Cooking Instructions
- Preheat your oven to 375°F (190°C) or heat a skillet on medium with oil for frying the chicken.
- Beat the eggs in a shallow dish until well-combined. In a separate dish, place the breadcrumbs.
- Coat each chicken breast in the beaten eggs, then roll in the breadcrumbs until evenly coated.
- Cook the chicken by frying in hot oil for about 5–6 minutes per side, or bake for 20–25 minutes.
- Slice the rolls in half, toasting them lightly if desired.
- Spread a layer of mayonnaise on one side of each roll, and refried beans on the other.
- Layer the cooked chicken, mashed avocado, mozzarella, and pickled jalapeños inside each roll.
- Close the sandwiches snugly and serve immediately.
Nutrition
Serving1sandwichCalories600kcalCarbohydrates50gProtein32gFat30gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol160mgSodium800mgPotassium600mgFiber8gSugar3gVitamin A1000IUVitamin C10mgCalcium200mgIron3mg
Notes
For your Mexican Torta, ensure the oil is hot enough before frying the chicken for a perfect golden crust. Don't overcrowd the skillet.