Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- Salt and black pepper to taste
- 4 bolillo rolls (or other sturdy sandwich rolls)
- 1 cup refried beans
- 1 cup shredded Monterey Jack or Oaxaca cheese
- 1 ripe avocado, sliced
- 1/4 cup pickled red onions (store-bought or homemade)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Lime wedges for serving
Instructions
- Prepare the Chicken: Pat chicken breasts dry. In a small bowl, combine olive oil, cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper. Rub the seasoning mixture generously over both sides of the chicken breasts. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165°F / 74°C). Remove from heat, tent with foil, and let rest for 5 minutes before slicing thinly against the grain.
- Warm the Beans: While the chicken rests, gently warm the refried beans in a small saucepan over low heat, stirring occasionally until heated through and spreadable.
- Prepare the Rolls: Carefully slice the bolillo rolls lengthwise, but not all the way through, creating a hinge. You can lightly toast the rolls in the skillet used for the chicken or under a broiler for 1-2 minutes until golden, if desired.
- Assemble the Tortas: Spread a generous layer of warm refried beans on the bottom half of each bolillo roll. Layer with sliced chicken, then sprinkle with shredded cheese. Place the top half of the roll on top and press gently.
- Melt the Cheese: If you want melty cheese, place the assembled tortas back into the warm skillet or on a baking sheet under the broiler for 1-2 minutes, just until the cheese is melted and bubbly. Be careful not to burn the bread.
- Finish and Serve: Open the tortas and add the fresh toppings: sliced avocado, pickled red onions, chopped cilantro, and thinly sliced jalapeño (if using). Close the tortas and serve immediately with lime wedges on the side for an extra burst of freshness.
Notes
Spice it up! For extra heat, add a dash of cayenne pepper to your chicken seasoning or serve with your favorite hot sauce. Don’t have bolillo rolls? Any sturdy, crusty sandwich roll will work well. You can also customize your torta with other toppings like shredded lettuce, tomato slices, or a squeeze of crema.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying & Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg