Loaded Chicken Torta
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 4 bolillo rolls
- 1 rotisserie chicken
- 1 small can green chiles
- 1 small can pickled jalapeños
- 1 large tomato (diced)
- 1 cup shredded pepper jack cheese (more if desired)
- 1 bunch cilantro (chopped)
- 1/2 white onion (diced)
- 1/2 head iceberg lettuce (finely shredded)
- 1/4 cup mayonnaise
- Taco or Fajita seasoning (to taste)
- Avocado oil (for the griddle)
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Preparation
Step 1
Pull all the meat and skin off of the rotisserie chicken. Shred into bite-sized pieces.
Step 2
Preheat a griddle to medium heat. Drizzle vegetable oil over the griddle then add the shredded chicken and chopped chiles and jalapenos. Sprinkle the taco seasoning over the mix and cook on the griddle for 5 minutes. Add the diced tomato and shredded cheese to combine. The cheese will hit the flattop and get melty and golden and crispy on some parts.
Step 3
Once the chicken is warmed through and slightly crispy, slather the mayo on both sides of the bolillo and place on the griddle. Toast for 2 minutes then turn over.
Step 4
Use spatulas to set the cooked chicken onto the bottom half of the bread, then remove both pieces of bread from the griddle.
Step 5
Top the chicken with the lettuce, cilantro and onions. Top the sandwich with the other piece of toasted bread then cut in half to serve.
Step 6
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