Pollo con Queso Tortas


Try this delicious torta, a Mexican sandwich on a crusty roll, for a zesty lunch or dinner. Also try:Beer Margaritas


  • 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


  1. Preheat broiler.

  2. 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.

  3. 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.

  4. To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

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