Mexican Torta

4.87 from 15 votes

Our favorite Mexican Torta sandwich includes crispy, breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mexican

Servings:

Calories: 704kcal

Cost: 13

Prep chicken: Pound chicken with a meat mallet until evenly thin. Add breadcrumbs and eggs to two separate shallow bowls. Dip chicken in beaten egg mixture, then coat in breadcrumbs.
4 chicken breast halves, 1 cup breadcrumbs, 2 large eggs
Cook chicken: Place a skillet over medium-high heat and generously coat with oil. Add chicken and cook for a few minutes, flipping once, until crispy and cooked through.
3-5 Tablespoons oil
Assemble: Toast ciabatta slices. Spread with a thin layer of mayonnaise, then refried beans and mashed avocado. Add chicken, a few strings of mozzarella cheese and a few pickled jalapeños. Serve immediately.
4 torta or ciabatta rolls, 1/4 cup mayonnaise, 1/3 cup refried beans*, 1 avocado, 2 mozzarella string cheese sticks*, 1 can pickled jalapeños*

Yield: 4 Sandwiches. Serving Size: 1 Sandwich

Refried Beans: I use one can of pinto beans and mash the beans with a fork. Season with a little salt, cumin and garlic powder, to taste.

Cheese: In Mexico they use Oaxaca cheese, but mozzarella is a good substitute if you can't find it.

Jalapeños: I love the La Costeña Brand of pickled jalapeños found in the Mexican aisle at any grocery store.

Recipe Link

Recipe Video