CEMITA POBLANA RECIPES

CEMITA POBLANA (PUEBLA-STYLE SANDWICH) | BETTER HOMES ...

Cemita Poblana (Puebla-Style Sandwich) | Better Homes ... image

This delicious sandwich hails from the Mexican city of Puebla. The traditional version is usually made with a breaded veal cutlet, but we gave the same crunchy treatment to chicken breasts here.

Provided by Colleen Weeden

Categories Recipes and Cooking

Total Time 50 minutes

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

4 6-8 ounces skinless, boneless chicken breast halves
1 egg
1 tablespoon water
? cup all-purpose flour
¾ cup panko bread crumbs
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon crushed red pepper
2 tablespoons vegetable oil
2 canned chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce
¼ cup mayonnaise
4 bolillo rolls, hoagie buns, or hamburger buns, split and toasted
½ cup sliced onion
1 avocado, halved, seeded, peeled, and sliced
2 cups shredded Chuhuahua cheese, or Monterey Jack cheese (8 oz.)

Steps:

Preheat oven to 350°F. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
In a shallow dish lightly beat together egg and the water. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, chili powder, salt, and crushed red pepper. Dip chicken in egg mixture, then in flour to coat. Dip in egg mixture, then in crumb mixture to coat.
In a 12-inch skillet heat oil over medium. Add chicken. Cook 12 to 16 minutes or until done (165°F), turning to brown evenly,
In a small bowl combine chipotle peppers, adobo sauce, and mayonnaise. Spread tops of buns with chipotle mixture. Fill buns with chicken, cheese onion, and avocado. Wrap each sandwich in parchment paper or foil; place on a baking sheet. Bake 15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 938 calories, CarbohydrateContent 65 g, CholesterolContent 217 mg, FatContent 46 g, ProteinContent 63 g, SaturatedFatContent 13 g, SodiumContent 1350 mg, SugarContent 5 g

CEMITA POBLANA (PUEBLA-STYLE SANDWICH) | JUST A PINCH RECIPES

Cemita Poblana (Puebla-Style Sandwich) | Just A Pinch Recipes image

Puebla, 80 miles to the east. Puebla is the country's fourth-largest city and the source of some of its most famous dishes. the cemita poblana, the queen of tortas (sandwiches).The distinguishing characteristic of the cemita is the bread it's served on: a fluffy egg roll topped with sesame seeds. The sandwich is filled with sliced avocado, queso blanco(soft white cheese), raw onions, chipotle chiles, and some kind of meat—typically ham, chicken, pierna en adobo(roast pork leg marinated in red chile sauce), head-cheese,or milanesa(thin, breaded veal cutlets)with fresh pápalo, a pungent herb.

Provided by marty olguin @martycancook

Categories Chicken

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 12

Ingredients

1 cup(s) flour4
4 - eggs, beaten
1 cup(s) bread crumbs
4 ¼? - -thick veal cutlets
- kosher salt and freshly ground black pepper, to taste
1/4 cup(s) canola oil
4 - round rolls, split and toasted
2 - avocados, pitted, peeled, and thinly sliced
12 ounce(s) queso blanco or mozzarella, grated
8 slice(s) thin slices yellow onion
8 - chipotle chiles in adobo, finely chopped, plus 3 tbsp. sauce from the can
- fresh papalo in lil bunches

Steps:

Place flour, eggs, and bread crumbs in three separate shallow dishes. Season veal with salt and pepper, and coat with flour, shaking off excess. Dip in eggs, then dredge in bread crumbs. Set aside.
Heat oil in a 12? skillet over medium-high heat, and cook veal cutlets, turning once, until golden brown on both sides, about 6 minutes. Using tongs, transfer to paper towels to drain.
Place 1 veal cutlet on the bottom half of each roll and top with half an avocado(smoosh it in) , 3 oz. cheese, 2 slices onion, and ¼ of the chipotle sauce. Cover with top bun.Add fresh papalo

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