Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pollo con Queso Tortas 3.5 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 4 Try this delicious torta, a Mexican sandwich on a crusty roll, for a zesty lunch or dinner. Also try:Beer Margaritas Ingredients 2 poblano peppers 1 tablespoon vegetable oil 2 boneless, skinless chicken breast halves, halved horizontally Coarse salt and freshly ground pepper ½ white onion, sliced 2 cloves garlic, minced 1 teaspoon ground cumin 4 ounces white cheddar cheese, shredded (about 1 cup) 4 ounces Monterey Jack cheese, shredded (about 1 cup) 4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out Carrot, Jicama, and Red Cabbage Slaw Mexican crema, for serving Plantain Chips, for serving Directions Preheat broiler. Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside. Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve. Rate it Print