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Nutrition Facts
Serving Size 1 (440g) Recipe makes 4 servings The following items or measurements are not included below: 2 chipotle chiles in adobo
Calories 1065
Calories from Fat 671		(62%)
Amount Per Serving		%DV
	Total Fat 74.6g	114%
	Saturated Fat 19.1g	95%
	Monounsaturated Fat 35.2g
	Polyunsaturated Fat 16.1g
	Trans Fat 0.0g
Cholesterol 134mg		44%
Sodium 1697mg		70%
Potassium 814mg		23%
Total Carbohydrate 52.5g		17%
	Dietary Fiber 5.3g	21%
	Sugars 7.2g
Protein 48.9g		97%
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Mexican Torta (Sandwich)

Recipe #138593 | 40 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: katie in the UP
Sep 23, 2005

This recipe is posted for Zaar World Tour 2005/Mexico. Found on Sara's Secrets recipes/Food Network. Times are estimated and do not include marinating chicken.

SERVES 4 (change servings and units)

Ingredients

1 cup mayonnaise
2 canned chipotle chiles in adobo
4 soft rolls
4 plum tomatoes, cut into 20 thin slices
1 Hass avocado, peeled, seeded, and cut into 16 thin slices
8 ounces monterey jack pepper cheese, sliced thin

Grilled Chicken

1/4 cup lemon juice
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 cup olive oil
4 boneless skinless chicken breasts

Directions

1
Combine marinade ingredients add chicken breasts 2 to 24 hours.
2
Grill chicken breasts.
3
Preheat oven to 350 degrees F.
4
Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
5
Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.

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Featured Reviews for This Recipe

From: Camel_Cracker

On Jun 26, 2009

This was so good that DH ate his torta and half of mine. I made some small changes, such as using rotisserie chicken and guacamole instead of chicken breasts and avocado because they were on hand (and the rotisserie was only 3.99!!) I shredded the rotisserie and arranged it on the bolillo rolls, then covered it with small slices of pepperjack (had a block on hand, no slices). I toasted them in the oven, then added the mayo, guac, tomatoes after they came out of the oven. I served slices of queso fresco and pickled serrano peppers and carrots on the side. Also had Mexican Street Corn with this, which of course was too much food, but we both have big smiles on our faces. :D Muchas gracias por la receta!

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From: Brenda.

On Jul 11, 2006

Katie, I just realized I had not posted a review for this delish recipe. Loved this sandwich! The spicy chipotle was perfect with the marinated chicken breast. Thanks for posting!

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From: ellie_

On Jul 5, 2006

Very good and spicy! I think next time I'll use only one chile in the mayo. I also used half Monterey Jack and half Cheddar for our sandwiches. I also cut back on the tomatoes. Thanks for sharing!

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From: PaulaG

On Sep 26, 2005

What a :yummy: sandwich. Living where I do, torta's are quite common. The chipotle mayonnaise had just the right amount of heat. I had large chicken breasts and used 1 for 2 sandwiches. I also cut back on the amount of tomatoes. These were made with my homemade hamburger buns. Delicious!

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