This is a masterful sandwich, perfect for a craving day. Crunchy on the outside and spicy on the inside with an unmatched texture, it's finger-licking good, so you have to try it!
2 cups tortilla chips, fried corn (for the chilaquiles)
2 cups green salsa, (for the chilaquiles)
1 pinch salt, (for the chilaquiles)
1 pinch pepper, (for the chilaquiles)
4 bolillo rolls, (for the torta)
1 cup beans, refried (for the torta)
4 chicken cutlets, breaded and fried (for the torta)
3/4 cups sour cream, (for the torta)
1/2 cups Cotija cheese, (for the torta)
1 tablespoon fresh cilantro, (for the torta)
Preparation
20 mins
0 mins
Low
In a medium pot, heat the sauce until it boils. Season.
Add the corn tortilla chips to the sauce and continue cooking until they are well soaked and the tortilla breaks apart easily. Set aside.
Heat the beans and the chicken cutlets. Open the bolillos in half and spread beans on the bottoms, place a cutlet on each and two tablespoons of chilaquiles.
Garnish with cream, cheese, and parsley. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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