Mexican Crispy Chicken Torta
A satisfying Mexican sandwich featuring crispy chicken, creamy avocado, refried beans, melty cheese, and spicy jalapeños in a toasted roll, perfect for lunch or dinner.
Equipment
- 1 large skillet for frying chicken
- 1 plastic wrap for pounding chicken
- 2 bowls for breading station
- 1 fork for mashing avocado
Ingredients
- 4 chicken breast halves
- 4 torta rolls ciabatta rolls, or similar sturdy bread
- 1/4 cup mayonnaise 56g
- 1/3 cup refried beans 87g
- 1 avocado mashed
- 2 mozzarella string cheese sticks or shredded mozzarella/Oaxaca cheese
- 1 cup breadcrumbs 112g
- 2 large eggs
- 3-5 tablespoons vegetable or canola oil
- 1 can pickled jalapeños
Instructions
- Place chicken breasts between plastic wrap and pound to even thickness, then season lightly with salt and pepper.
- Set up a breading station with beaten eggs in one bowl and breadcrumbs in another.
- Dip each chicken breast in egg, then coat thoroughly with breadcrumbs.
- Heat oil in a large skillet over medium heat and fry chicken for 4-5 minutes per side until golden and cooked through (165°F / 74°C).
- Transfer cooked chicken to paper towels to drain excess oil.
- Slice the rolls in half and lightly toast them in a dry skillet or oven until warm and slightly crisp.
- Assemble the torta by spreading refried beans on the bottom half of each roll.
- Add crispy chicken, top with mozzarella allowing it to melt from the heat.
- Spread mashed avocado and mayonnaise over the chicken and cheese.
- Layer pickled jalapeños on top and cover with the roll’s top half, gently pressing down.
Notes
- Use freshly fried chicken for optimal texture.
- Toast bread inside lightly to prevent sogginess.
- Adjust jalapeños for preferred spice level.
- Oaxaca cheese is a great melting alternative.
- Optional toppings include tomato, lettuce, onion, lime, or chipotle mayo.