quick dinner Archives - ¡HOLA! JALAPEÑO

If you’ve got leftover chicken and a bolillo roll sitting on the counter, you’re already halfway to this super quick and easy chicken torta recipe.

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Recipe last updated May 26, 2026.

chicken sandwich on a blue plate with tortilla chips

Trying to make authentic Mexican recipes day in and day out for my family has its moments. There are days when I whip up some spectacular tacos al vapor or adobada 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.

Recipes like this super easy sandwich are what keep Mexican flavors on our table during the busy weeks.

It has all the salsa verde, toasted bread, and creamy goat cheese flavors we love, just with some store-bought shortcuts that make it quick to make and easy to pull-off.

Why You’ll Love This Recipe

Made in the waffle iron, panini press, or using two skillets
Easy and quick dinner recipe
Salsa verde chicken for bold Mexican flavor
Perfect way to use leftover shredded chicken
Ready in minutes for quick lunches, weeknights, or game day meals

Ingredients You’ll Need

all the ingredients to make the chicken torta

Cooked Shredded Chicken: Rotisserie chicken keeps this quick and easy but leftover chicken works too.
Salsa Verde: Adds bright, tangy flavor, use store-bought or homemade.
Bolillo Roll: Soft inside, crispy outside—the classic bread for a torta. Find them at your local Latin market or substitute hoagie rolls
Goat Cheese: Creamy, tangy, and perfect with the salsa verde chicken. Monterey jack, pepper jack, or cream cheese also work well.
Onion Slices: Thin onion slices add crunch and sharpness to have the perfect balance of the rich filling. White or red onion both work.
Optional Toppings: Avocado slices, guacamole, sour cream, tomato, and shredded lettuce all make the sandwich feel extra loaded and fresh.

How To Make Chicken Tortas

Step One
Mix the filling. Heat a waffle iron. Combine the shredded chicken and salsa verde in a medium bowl until the chicken is evenly coated.

Step two
Assemble the torta. Slice the bolillo roll in half and spread the chicken mixture on one side. Crumble the goat cheese over the chicken, top with thin slices of onion, then close with the top bun.

chicken on a bun and goat cheese and onions on the other half

Step three
Toast until crispy. Place the sandwich in the hot waffle iron and press gently to close. Cook about 5 minutes, or until the bread is golden brown and crispy and the cheese is melted. Let sit for a minute before serving.

Recipe Tips

Don’t overfill the sandwich or the filling will spill out once the waffle iron presses down.
Let the sandwich sit for 1–2 minutes before slicing so the melted goat cheese stays inside.
Add refried beans for extra creaminess.
No waffle iron? Cook the torta in a skillet over medium heat and press it down with another heavy pan until crispy.

What To Serve With Chicken Tortas

This Mexican Chicken Torta goes really well with tortilla chips and salsa, Green Chili Queso, Instant Pot Mexican Rice, Refried Beans, fresh fruit, and Agua de Jamaica.

If you want to turn it into a bigger meal, serve it with Mexican Street Corn, Taco Salad, or a bowl of Sopa de Conchitas or Caldo de Camarón for an easy lunch or dinner spread.

And if this sandwich situation sends you down a full torta rabbit hole, these 10 Favorite Authentic Mexican Torta Sandwiches are worth bookmarking too.

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Make Ahead & Storage

The salsa verde chicken can be made up to 3 days ahead and stored in an airtight container in the fridge, making these chicken tortas perfect for easy lunches and quick weeknight dinners. Keep the chicken filling separate from the bolillo rolls so the bread stays soft and fresh.

To reheat, warm the chicken over medium heat and toast the assembled sandwich in the waffle iron or a skillet until the bread is golden brown and crispy again. The chicken filling also freezes well for up to 2 months.

FAQs

What is the best bread for Mexican sandwiches?

A soft bolillo roll is the classic choice because it gets crispy on the outside while staying soft and chewy in the middle. French bread rolls or other soft sandwich rolls are good substitutes if you can’t find bolillos.

Can I use chicken breasts instead of rotisserie chicken?

Yes. Grilled or shredded chicken breasts work really well here, especially if you season them with a little chili powder, garlic powder, salt, and freshly cracked black pepper before cooking.

What can I use instead of goat cheese?

Monterey jack, pepper jack, cream cheese, or even refried beans all work well depending on how creamy or spicy you want the sandwich.

Can I make these without a waffle iron?

Definitely. A skillet or panini press works just as well. Cook the sandwich over medium heat until the bread is golden brown and the cheese is melted in the middle.

Chicken Chile Verde Torta with Goat Cheese

Yield: 1 sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

If you’ve got leftover chicken and a bolillo roll sitting on the counter, you’re already halfway to this chicken torta recipe.

Ingredients

1/2 cup cooked, shredded chicken (like rotisserie chicken)
2 tablespoons green salsa
1 large bolillo or other soft sandwich roll
2 tablespoons soft goat cheese
3 thin slices onion

Instructions

Heat a waffle iron or panini press.
Combine 1/2 cup shredded chicken and 2 tablespoons salsa in a medium bowl.
Slice bolillo in half and spread chicken mixture on one side. Crumble 2 tablespoons goat cheese over chicken then top with 3 thin onion slices. Place other half of the bolillo on top.
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.

Notes

No Waffle Iron: 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.
The Bread Factor: If you can’t find a bolillo, a French roll or a soft ciabatta works beautifully. If using a very crusty bread, brush the outside lightly with olive oil or butter before pressing to prevent it from becoming too crunchy and hard to eat.
Flavor Boosters: Add pickled jalapeños or radishes after pressing for extra zing.
Soggy Bottom Prevention: If you aren't eating the sandwich immediately, spread a thin layer of the goat cheese on both sides of the bread. This creates a fat barrier that prevents the salsa from soaking into the crumb.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 610Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 65mgSodium: 1005mgCarbohydrates: 75gFiber: 5gSugar: 7gProtein: 36g

As anyone who takes a great deal of pleasure from cooking can tell you, your palate is equal parts nature and nurture. You learn to cook by following the lead of others, whether that be by the apron strings or by the book (or nowadays, the internet) and then over time break away to create your own style through experimentation, trial, and error.

I’ve had a series of influencers in my quarter century of cooking but none that has shaped my style so distinctly as Cindy Pawlcyn. She gave me my first big break—hiring me at 22 to be the Sous Chef at her famous Napa Valley restaurant, Mustards Grill—and I was an avid student. After working 18 hour days six days a week, I’d spend my day off in her 4000 cookbook library pouring over cuisines I’d never even heard of. Some mornings before my afternoon shift, I’d meet her at 4am in the Mustards parking lot and we’d drive to the fish market in San Francisco to pick out the fish for that day’s special. She pushed me to cook way past my comfort zone and opened my Midwestern eyes to the Californian ideals of pristine ingredients and simple preparations. She wrote the Mustards Grill Cookbook during my years at the restaurant and when it was time for me to move on she gave me a signed copy that read, “Dear Kate, here’s a bit of paper and glue to remind you of your time in California. Cook for flavor m’dear.” That was it, her secret, cook for flavor.

She has a palate unlike any other, down to earth yet sophisticated, with unique touches that are all her own. This version of gazpacho is a perfect example of using simple ingredients in a combination that seems special because they are each held in harmony with one another—sweet grapes, toasted almonds, creamy yogurt, a hint of spice—a sum greater than its parts.

I make this soup often in the summertime when I’m hungry but chewing just seems like too much work. The nuts, yogurt, and buttermilk make it filling and the grapes, cucumber, and touch of chile make it refreshing. Is it weird I like to eat it for breakfast? Maybe, but I do, it is my favorite time to enjoy an ice cold bowl.

The soup will become more subdued as it chills so give it a taste before serving, it may need a touch more rice vinegar or salt. If you can find dill blossoms they are a pretty touch.

More of my summertime favorites:

Want more? Check out my Summertime board on Pinterest!

Green Grape and Almond Gazpacho

Yield: 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

This refreshing green grape and almond gazpacho is a delicious twist on the classic tomatoey cold soup made with buttermilk, cucumbers, and dill. Slightly adapted from Mustards Grill Napa Valley Cookbook