Hot Torta of Chicken, Green Chile, Queso Fresco and

Name: Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) canroasted mild green chilies, diced; ¼ 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

Servings: persons

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) canroasted mild green chilies, diced
¼ 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

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.
8
Top with sour cream, then press sandwich closed.
9
Heat skillet over med-high heat and place sandwiches in skillet.
10
Reduce heat to med-low and cook until bread is golden in spots and cheese has melted, about 6 minutes per side.
11
For crisper, thinner sandwiches, press the sandwiches as they cook, by weighting them with another skillet or a wide-bottomed saucepan.
12
Cut sandwiches in half and serve immediately, with additional salsa on the side.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 garlic cloves, minced, salt and pepper, and more.

Yes, Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions