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Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

Mini Mexican Tortas

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll – perfect as appetizers or serve with beans and rice for a complete meal!

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

If you are having a get together, I strongly urge you to serve these spicy little bundles of creamy, chewy, decadent flavor!  Oh my! I almost didn’t want to taste them because they looked so cute stacked up, but after I took a huge bite to get the full effect (I said I almost didn’t taste) I really started wondering what other deliciousness I have been missing in my life!    Anyway, I went a little berserk and inhaled two more before I remembered that I want to share this with you.  This is how you can make them…and you may want to double or triple the recipe for a crowd!

Ingredients

2 cups shredded chicken breasts

1 cup  favorite salsa

1 cup queso fresco, crumbled

1-1/2 cups guacamole

8 small rolls, split

 

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

In a large skillet over medium heat, warm the chicken. Pour the salsa over the chicken and stir around to combine and heat thru. Isn’t this a lovely site, and if you could smell this…well,  you would be inviting yourself to the party! Set aside.

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

Turn on your oven broiler. Lay the split rolls on a pan, cut side up, and lightly toast under the broiler.  Remove from the oven and spoon meat mixture, about 1/4 cup each, onto the bottom half of the rolls. Did you notice that I used my best beat up and browned sheet pan to show off these buns?

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

Divide the queso fresco equally on top of the meat mixture. Return to the broiler just until the cheese is melted. Remove from the oven, spoon guacamole on top of the cheese and replace the top of the roll.  Serve warm with peppers on the side. Note* I like ALOT more cheese on these, but I took it easy so you could see the chicken underneath…just telling it like it is!

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!


 

To jazz it up even more, squirt a little fresh lime juice on top before adding the roll top. I decided to make them real purdy for you by holding the tortas together with a skewer threaded with peppers!

[bctt tweet=”Try serving these little sandwiches for your next party!” username=”Mustlovehome”]

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

 

Print

Mini Mexican Tortas

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 Tortas 1x

Description

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll – perfect as appetizers or serve with beans and rice for a complete meal!


Scale

Ingredients

  • 2 cups shredded chicken breasts
  • 1 cup favorite salsa
  • 1 cup queso fresco, crumbled
  • 11/2 cups guacamole
  • 8 small rolls, split

Instructions

  1. In a large skillet over medium heat, warm the chicken. Pour the salsa over the chicken and stir around to combine and heat thru. Set aside.
  2. Turn on your oven broiler. Lay the split rolls on a pan, cut side up, and lightly toast under the broiler. Remove from the oven and spoon meat mixture, about 1/4 cup each, onto the bottom half of the rolls.
  3. Divide the queso fresco equally on top of the meat mixture. Return to the broiler just until the cheese is melted. Remove from the oven, spoon guacamole on top of the cheese and replace the top of the roll. Serve warm with peppers on the side.

Notes

Shredded pork or beef can be substituted for the shredded chicken.


Nutrition

  • Serving Size: 2 Tortas

Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll - perfect as appetizers or serve with beans and rice for a complete meal!

 

4 Comments

  1. Hi Laurie…I so appreciate the kind words and sharing! These little guys were so easy to make, really flavorful and were just too cute to resist! Hugs- Christine

  2. Christine, These look totally amazing! Thanks so much for sharing them at Snickerdoodle Sunday! Pinned and shared 🙂

  3. Hi Sandra, thanks for visiting. The buns are not full size sandwich rolls…even though I agree they do look large in the photos! Sorry for any confusion:)

  4. They look huge for mini. Still good though.

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