Comida Latina, Mains, Recipes, Sandwiches

Chicken Chile Verde Torta with Goat Cheese

March 20, 2014
 Trying to make authentic Mexican recipes day in and day out for my family has it’s moments. There are days when I whip up some spectacular Pipián Verde, bathe some tortillas in it, and create stunning enchiladas and then there are days when I make scrambled eggs and bacon for dinner because I know the kids will eat it and I’m exhausted.

Chile Verde Chicken Torta

 When I complain to the professor about how much work it takes to put a complete traditional Mexican meal on the table he tells me when when he was growing up there was always a massive bean-and-rice-making session that would go down on the weekends with stock pots full of chicken bubbling away on the stove and a roast in the oven so that during the week it would be easier to pull together. I’m not sure if he’s suggesting this is how I need to spend my Sundays or more of a general observation on how his mother and grandmother used to pull off such multi-course feats on a daily basis.

Chile Verde Chicken Torta

 Through trial and error (and maybe some whining) I continue to try to keep those flavors on our plates not only because it is the food my husband and I love but also because I want my children to know what the cuisine of their people tastes like even if we live 1500 miles away in frosty North Dakota. I have to admit however, that sometimes I cheat (this chicken sandwich is a perfect example), but that’s okay because you get a really phenomenal sandwich that is loaded with all the spicy, bright flavors of Mexico without hardly any work……no seriously, I mean can you make a grilled cheese? ……than you can make this sandwich.

Chicken Chile Verde Torta

 All you have to do is buy a rotisserie chicken from the market, pick up some jarred green salsa (I like Herdez salsa verde), some nice, soft bolillos, and a little tangy goat cheese. Then the real magic happens……in your waffle iron.  I’m a firm believer for making whatever I can in my waffle iron and there is no reason on earth that it can’t do a little moonlighting as a Panini press—crusty on the outside, melty in the middle, this torta is a stunner.

What are your tricks and short cuts? Leave a comment below….I’d love to know!

Chicken Chile Verde Torta with Goat Cheese

Yield: 1

This recipe first appeared on The Latin Kitchen.

If you don't have a waffle iron you can certainly make it in a frying pan, just make sure you are pressing it down with another smaller pan or a plate as it cooks. I would also spread a little butter on the outside of the roll so it doesn't stick to the pan and you get the same level of toastiness as you would in the waffle iron. 

Ingredients

  • 1/2 cup cooked, shredded chicken
  • 2 tablespoons green salsa
  • 1 large bolillo or other soft roll
  • 2 tablespoons soft goat cheese
  • 3 thin slices onion

Instructions

  1. Heat a waffle iron. Combine chicken and salsa in a small bowl.
  2. Slice bolillo in half and spread chicken mixture on one side. Crumble goat cheese over chicken then top with onion slices. Place other half of the bolillo on top.
  3. Place in the hot waffle iron and press gently to close. Holding the waffle iron closed, let toast for about 5 minutes or until the bread is crispy and the cheese is melted. Let sit for a minute or two before eating.
http://www.holajalapeno.com/2014/03/chicken-chile-verde-torta-with-goat.html

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  • Gaby March 21, 2014 at 3:08 am

    this could be my lunch and dinner daily and I’d be so into it!!!

    • Kate Ramos March 21, 2014 at 1:52 pm

      I agree Gaby….plus, the possibilities for this sandwich are endless!