Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I haven't made this yet but it looks delicious for a 'sandwich night'!! Ingredients:
1 tablespoon lemon juice |
1 tablespoon cornstarch |
2 garlic cloves, minced |
salt and pepper |
4 thinly sliced chicken breasts, cutlets (about 1 lb total) |
2 tablespoons extra virgin olive oil |
4 sourdough rolls, halved |
salsa verde |
1 (3 ounce) can roasted mild green chilies, diced |
1/4 teaspoon cumin seed |
4 ounces queso fresco or 4 ounces feta cheese |
4 ounces gouda cheese or 4 ounces monterey jack cheese, thinly sliced |
4 tablespoons sour cream |
Directions:
1. In a shallow bowl, combine lemon juice, cornstarch, garlic, salt and pepper (to taste).
2. Add chicken cutelets, toss to coat.
3. Heat a large, heavy nonstick skillet over med-high heat.
4. Add 1 TBSP of the oil and saute chicken until browned and cooked through, about 2 minutes per side.
5. Set chicken aside and wipe pan clean for later use.
6. Open each roll and lightly brush the outsides with the remaining oil.
7. Inside, spread a spoonful of salsa, then a layer of chicken, a layer of diced chilis, a sprinkling of cumin and both cheeses. Top with sour cream, then press sandwich closed.
8. Heat skillet over med-high heat and place sandwiches in skillet.
9. Reduce heat to med-low and cook until bread is golden in spots and cheese has melted, about 6 minutes per side.
10. For crisper, thinner sandwiches, press the sandwiches as they cook, by weighting them with another skillet or a wide-bottomed saucepan.
11. Cut sandwiches in half and serve immediately, with additional salsa on the side.
|
|