Chicken Tortas

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!
What are some of your favorite torta fillings?

Chicken Tortas

by CJ Huang

Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 tortas

Materials:

Mass	Weight	Volume	Number	Material	Notes
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
				cilantro
				Sour Cream Lime Dressing

Methods:

	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.

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