Typical Poblano Cemita

Mónica Mateos
In Puebla, this very representative dish is prepared with a savory bread called cemita, filled with milanesa, quesillo, pápalo, avocado, onion, and chipotle in adobo. You will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 pork steaks, flattened
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 pinch salt
  • 1/4 cups vegetable oil, for frying
  • 2 cemita buns, cut in half
  • 1 cup Oaxaca cheese, or quesillo
  • 1 cup papalo
  • 1 avocado, fan-shaped slice
  • 1/4 cups onion, finely sliced
  • chipotle chile in adobo sauce
Preparation
10 mins
20 mins
Low
  • In a bowl, beat the egg with a little salt and coat the milanesa by dipping it in the egg and then in the breadcrumbs.
  • Heat a skillet with oil and fry the milanesa until crispy; remove from heat and place on a plate with paper towels to absorb excess fat.
  • Open the cemitas in half and place the milanesa inside; fill with quesillo, a bit of pápalo, avocado, onion, and chipotle. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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