Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Overstuffed Chicken Sandwiches (Tortas de Pollo) Recipe
Jun 16, 2011 @ 2:53 PM
Posted by
Daily Value: 21%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 421Daily Value: 21%
Servings: 4
High-Fiber
Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 18g | 28% |
| Saturated | 6g | 31% |
| Trans | 0g | 0% |
| Carbs | 29g | 10% |
| Fiber | 12g | 46% |
| Sugars | 4g | 0% |
| Protein | 38g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 1479mg | 62% |
| Calcium | 222mg | 22% |
| Magnesium | 109mg | 27% |
| Potassium | 1345mg | 38% |
| Iron | 4mg | 20% |
| Zinc | 3mg | 18% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 18mg | 30% |
| Thiamin (B1) | 0mg | 11% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 13mg | 67% |
| Vitamin B6 | 1mg | 63% |
| Folic Acid (B9) | 75µg | 19% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 13% |
| Vitamin K | 28µg | 35% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Leigh Beisch
A torta is a sandwich made with a telera (a soft, round roll) or a bolillo (a crustier oblong bread, which is soft and white on the inside). The bread can be filled with any type of meat, but I love the chicken version because it’s good for you, messy to eat, and so delicious.
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 1 pound)
- ½ lime, juiced (about 1 tablespoon)
- 1 teaspoon chile powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 teleras, bolillos, or even large French rolls
- Butter, soft
- 2 cups refried beans or one 16-ounce can
- ½ cup shredded cotija cheese or 6 ounces queso fresco, sliced
- 1 avocado, pitted and sliced
- 1 cup salsa
- 2 cups shredded iceberg lettuce
DIRECTIONS
Cut the chicken breasts in half lengthwise, then pound them with a meat tenderizer until flattened to about ½ inch. Sprinkle on both sides with the lime juice, chile powder, oregano, salt, and pepper. Set aside. Cut the breads in half and butter all of them on the insides. Preheat a large frying pan over medium heat and put in the bread, butter-sides down, to toast. Turn over and toast on the other sides. Remove from the pan and place butter-sides up on a platter or large cutting board. In the same frying pan, sauté the chicken over high heat until cooked through, about 10 minutes total.
While the chicken is cooking, heat the refried beans in a microwave for 1 minute. Stir the beans, then microwave an additional 30 seconds. Spread the beans onto the bottom halves of the bread, layering the cheese onto each of the bean-covered breads. Place 1 piece of chicken onto each of the sandwiches. Top with slices of avocado, spoonfuls of salsa, and generous piles of lettuce. Cut in half and serve.
Recipe Details
Adapted from "Quick and Easy Mexican Cooking" by Cecilia Hae-Jin Lee (Chronicle Books, 2011).
Servings: 4
