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Chicken Torta with BBQ Sauce Recipe

Mexican · Main course · 35 min total

A Mexican-style sandwich featuring juicy shredded chicken tossed in smoky BBQ sauce, layered with refried beans, avocado, and pickled jalapeños on a crispy telera roll.

Ingredients

• 2 cups cooked shredded chicken (from 2 chicken breasts)
• 1/2 cup BBQ sauce
• 1 tablespoon vegetable oil
• 4 telera rolls or bolillo rolls, split
• 1/2 cup refried beans, warmed
• 1 avocado, sliced
• 1/2 cup pickled jalapeños, drained
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a bowl, combine shredded chicken with BBQ sauce. Set aside.
2. In a small bowl, mix mayonnaise, sour cream, lime juice, salt, and pepper to make a creamy spread.
3. Heat oil in a skillet over medium heat. Add the BBQ chicken and cook, stirring, until heated through, about 3-4 minutes.
4. Toast the split rolls in the skillet or under a broiler until lightly golden.
5. Spread the creamy mixture on the bottom half of each roll. Spread refried beans on the top half.
6. Divide the BBQ chicken among the bottom halves. Top with avocado slices, pickled jalapeños, and cheese.
7. Close the sandwiches, press gently, and serve immediately.

Tips

• For extra flavor, grill the rolls on a comal or in a pan with a little butter.
• Substitute chicken with carnitas or grilled tofu for a variation.
• Store leftover chicken mixture in the refrigerator for up to 3 days.

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