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Quick Crispy Chicken Torta Easy 20-Minute Sandwich

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A quick and satisfying crispy chicken torta sandwich ready in under 20 minutes, featuring a crunchy seasoned chicken breast, smoky chipotle crema, fresh avocado, and tangy queso fresco on a toasted bolillo roll.

Ingredients

Scale
  • 1 large boneless, skinless chicken breast (about 6–8 oz)
  • 1 large bolillo roll or telera roll
  • 1/4 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/4 cup neutral oil (avocado, canola, or vegetable)
  • 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon fresh lime juice
  • 1/2 ripe avocado, sliced
  • A few leaves lettuce, shredded
  • 1/2 tomato, sliced
  • 1/4 cup queso fresco or Monterey Jack cheese, crumbled or shredded

Instructions

  1. Prepare the chipotle crema: In a small food processor or blender, combine 2 chipotle peppers, 1 tablespoon adobo sauce, 1/4 cup sour cream, and 1 tablespoon lime juice. Pulse until smooth. Set aside.
  2. Pound the chicken: Place chicken breast between plastic wrap or parchment paper and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
  3. Prepare the coating: In a shallow bowl, whisk together 1/4 cup flour, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Coat the chicken: Dredge the pounded chicken in the seasoned flour, pressing gently to adhere. Shake off excess.
  5. Fry the chicken: Heat 1/4 cup oil in a large skillet over medium-high heat. When hot, add chicken and cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels.
  6. Toast the roll: Slice the roll in half and toast cut sides in the skillet or a toaster until golden.
  7. Assemble the torta: Spread chipotle crema on both cut sides of the roll. Place chicken on bottom half, then top with avocado, lettuce, tomato, and cheese. Press top half down gently.
  8. Serve immediately: Cut in half and serve with extra crema on the side.

Notes

For extra crunch, double-dredge the chicken: after flour, dip in beaten egg, then flour again. Toast the bread always to prevent sogginess. The chipotle crema can be made up to 3 days ahead.

Nutrition

Keywords: crispy chicken torta, quick sandwich, 20-minute meal, chipotle crema, Mexican sandwich, easy dinner

Find it online: https://larameals.com/quick-crispy-chicken-torta-easy-20-minute-sandwich/