Sandwiches, Wraps & Panini
Spicy Fried Chicken Tortas
Prep Time: 20 min | Cook Time: 15 min | Servings: 2 | Calories: 724
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Prep Time
20 min
Cook Time
15 min
Servings
2
Calories
724
These spicy fried chicken tortas will wow your guests with all of the amazingly zesty flavors we've managed to pack in between telera rolls. Chicken is hand breaded with a blend of spices, fried to golden perfection and then layered with Sargento® Ultra Thin® Pepper Jack Cheese Slices and salsa mixed with sliced olives, tomatoes and cilantro.
Ingredients
- 3 Tbsp. all-purpose flour
- 1 tsp. each: chili powder and ground cumin
- 1/2 tsp. each: salt and dried oregano leaves
- 1/3 cup buttermilk or whole milk
- 2 (4 to 5 oz.) skinless, boneless chicken breast halves, pounded to 1/3-inch thickness
- 2 Tbsp. canola or vegetable oil
- 1/2 cup diced ripe tomato
- 1/4 cup each: coarsely chopped pitted green or black olives and chopped cilantro or green onions
- 2 Tbsp. salsa, preferably hot or medium
- 2 bollitas or telera rolls (Mexican sandwich rolls), split*
- 8 slices Sargento® Ultra Thin® Pepper Jack Cheese Slices
Directions
- Combine flour, chili powder, cumin, salt and oregano in a shallow plate or pie plate. Place buttermilk in another shallow plate or pie plate. Dip each chicken breast half in buttermilk, turning to coat. Dip in flour mixture, turning and patting to coat.
- Heat oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 3 to 4 minutes per side or until golden brown and chicken is cooked through.
- Meanwhile, combine tomato, olives, cilantro and salsa.
- Arrange 2 slices cheese over each split side of rolls, tearing to fit. Place chicken onto bottom of rolls; top with tomato mixture. Close sandwiches.
- Cook in a preheated panini maker for 4 to 5 minutes or until rolls are browned and cheese is melted. Alternately, rolls may be toasted and filled with the hot chicken, salsa mixture and cheese. Cut in half and serve immediately.
