Go Back Email Link

Grilled Chicken Tortas

Deel op Facebook Print Recipe

Ingredients

Makes 8 servings / Prep: 35 min., Chill: 1 hr., Stand: 10 min., Grill: 17 min.

  • 4 large skinned and boned chicken breasts
  • 1 16-ounce container refrigerated hot chile salsa
  • ¼ cup tequila
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 3 poblano chile peppers
  • ¼ teaspoon salt
  • 1 16-ounce can refried beans or black beans
  • 1 tablespoon olive oil
  • 8 6-inch crusty sandwich rolls, split
  • 3 avocados peeled and mashed
  • 2 cups 8 ounces shredded Monterey Jack cheese

Instructions

  • Stir together salsa and next 3 ingredients.
  • Remove 1 cup mixture, and reserve; set aside remaining mixture.
  • Place chicken in a shallow dish or zip-top freezer bag; pour 1 cup reserved salsa mixture over chicken.
  • Cover or seal; chill 1 hour, turning occasionally.
  • Remove chicken from marinade; discard marinade.
  • Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes, turning often, until peppers look blistered.
  • Place peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
  • Peel peppers; remove and discard seeds.
  • Cut peppers into thin strips; set aside.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or until done.
  • Cool slightly.
  • Cut chicken into thin slices, and sprinkle evenly with salt.
  • Stir together beans and olive oil in a 1-quart glass bowl, and microwave at HIGH 2 minutes or until thoroughly heated, stirring once.
  • Spread beans evenly over bottom halves of rolls.
  • Spread avocado over top halves of rolls.
  • Top bottom halves evenly with chicken, pepper strips, cheese, and top halves of rolls.
  • Serve with remaining salsa mixture.
--------------------------------------------------------------------------------------------------
Course; Chicken