Mini Mexican Tortas
Mini Mexican Tortas are little sandwiches filled with spicy chicken, guacamole and Queso Fresco served up on a warm toasted roll.
Ingredients
- 2 cups shredded chicken breasts cooked
- 1 cup salsa
- 1 cup queso fresco crumbled
- 1-1/2 cups guacamole
- 8 small olls split
Instructions
- 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.
- 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.
- 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.
Chef Tips
Shredded pork or beef can be substituted for the shredded chicken.
Equipment Used
Nutrition Facts
Nutrition Facts
Mini Mexican Tortas
Serving Size
1 Tortas
Amount per Serving
Calories
361
% Daily Value*
Fat
14.01
g
22
%
Saturated Fat
3.33
g
21
%
Cholesterol
40.27
mg
13
%
Sodium
665.35
mg
29
%
Potassium
429.24
mg
12
%
Carbohydrates
39.16
g
13
%
Fiber
4.79
g
20
%
Sugar
6.28
g
7
%
Protein
20.45
g
41
%
Vitamin A
354.7
IU
7
%
Vitamin C
5.3
mg
6
%
Calcium
113.33
mg
11
%
Iron
11.43
mg
64
%
* Percent Daily Values are based on a 2000 calorie diet.
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