I'm not usually one to make a meal that doesn't provide ample leftovers for lunches and future meals (unless it's seafood - I usually plan on those meals lasting just one meal). However, we'd gotten some torta rolls, so I figured I'd switch it up and make something more fun!
Tortas are like Mexican paninis. But don't worry if you don't have a panini press. I don't either! Instead, I used a cast iron skillet to press the tortas. For the filling, I used chicken thighs since I prefer them. You could also use chicken breasts. Maybe use a bit more avocado in that case. :) Then I topped the chicken with creamy avoado, juicy tomato, savory queso fresco, red onion, and a bit of cilantro. Slather some Sour Cream Lime Dressing on top, then put the torta top on, press with a heavy pot (cast iron or a pan weighted with water also work well), and you're just about ready to gobble!
Yield: 4 tortas
|531 grams||18.75 ounces||4||boneless chicken thighs|
|168 grams||5.875 ounces||1||avocado|
|266 grams||9.375 ounces||2||tomatoes, sliced|
|25 grams||7/8 ounce||1/2||red onion, sliced||not pictured|
|100 grams||3.5 ounces||queso fresco, crumbled|
|4||torta rolls, sliced|
|1. Gather all materials.|
|2. Cook chicken in a pan for approximately 5 minutes on each side, until slightly browned and cooked through.|
|3. Place chicken, avocado, red onion, tomatoes, queso fresco, and cilantro on the bottom half of a torta roll.|
|4. Top with some Sour Cream Lime Dressing and torta top, then transfer to a pan with a bit of oil. Press the tortas with a heavy pot until toasted. I used the same cast iron skillet I used to cook the chicken. You could also use a pot weighted with water if you don't have a heavy pot.|