Mexican
Pepper Jack & Milanesa Torta
Servings: 4
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Servings
4
This Mexican sandwich is packed with breaded steak smothered with golden-brown, bubbly Sargento® Pepper Jack Cheese. Garnish each torta with slices of tomato, onion and avocado, plus pickled jalapeños for an extra little kick in this seriously delicious sandwich.
Ingredients
- FOR MILANESAS (Steaks):
- 4 Thin cut steaks
- Salt and pepper to taste
- 1/4 tsp. Onion powder
- 1/4 tsp. Garlic powder
- 4 Tbsp. Flour
- 1 Egg, beaten
- 2 cups Bread crumbs
- 1/2 cup Oil, for frying
- 8 Slices Sargento® Pepper Jack Cheese
- FOR TORTAS:
- 4 Bolillo rolls
- 8 Tbsp. Refried black beans
- 8 Tbsp. Mayonnaise
- FOR GARNISH:
- 12 slices Tomato
- 4 slices Onion
- 1 Avocado, thinly sliced
- Pickled jalapeños, as desired
Directions
- Season the steaks with salt, pepper, onion and garlic powder. Lightly flour on both sides, pass the steaks through the beaten egg and finally through the bread crumbs, pressing the steaks firmly so that the steaks are well breaded. Fry each steak at medium heat until light golden brown on both sides. Remove from heat and place on plate lined with paper towel to remove excess fat. Place the breaded steaks on an oven tray, top each steak with 2 slices of Sargento® Sliced Pepper Jack Cheese and broil in a medium high oven until medium golden brown an bubbly, remove steaks from the oven.
- Cut the bolillos horizontally in half. Spread the bottom halves with refried beans and the top halves with mayonnaise.
- Place one piece of breaded steak on top on the bottom of the bolillo with the refried beans, top each Torta with 3 slices of tomato 1 slice on onion, and 4 slices of avocado, close with the top of the bolillo, serve with pickled jalapeño peppers. Enjoy!
