TORTA PICTURE RECIPES
MEXICAN TORTA (SANDWICH) RECIPE - FOOD.COM
This recipe is posted for Zaar World Tour 2005/Mexico. Found on Sara's Secrets recipes/Food Network. Times are estimated and do not include marinating chicken.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine marinade ingredients add chicken breasts 2 to 24 hours.
- Grill chicken breasts.
- Preheat oven to 350 degrees F.
- Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
- Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.
Nutrition Facts : Calories 826.1, FatContent 55.2, SaturatedFatContent 16.3, CholesterolContent 126.1, SodiumContent 1339.8, CarbohydrateContent 37.4, FiberContent 4.6, SugarContent 3.5, ProteinContent 46
TORTILLA TORTA RECIPE | EATINGWELL
This layered enchilada-style bake can be made spicier with hot enchilada sauce and salsa.
Provided by EatingWell Test Kitchen
Categories Kid-Friendly Vegetarian Dinner Recipes
Total Time 45 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Coat a 9-inch pie pan with cooking spray.
- Combine beans, avocado, 1/2 cup scallions and salsa in a medium bowl. Season with salt and pepper.
- Spread 3 tablespoons enchilada sauce over bottom of prepared pan. Place 1 tortilla over sauce. Spread tortilla with 1/4 cup bean mixture and sprinkle with 1 tablespoon cheese. Continue layering sauce, tortillas, bean mixture and cheese, ending with a tortilla. Spread top with remaining sauce and sprinkle with remaining cheese and 2 tablespoons scallions.
- Coat a sheet of foil with cooking spray. Place foil, sprayed-side down, over the tortilla stack. Bake until heated through, 20 to 25 minutes. Cut into 4 wedges and serve, passing yogurt separately.
Nutrition Facts : Calories 413.5 calories, CarbohydrateContent 53.2 g, CholesterolContent 30.4 mg, FatContent 15.4 g, FiberContent 12.3 g, ProteinContent 19 g, SaturatedFatContent 6.4 g, SodiumContent 926.8 mg, SugarContent 4 g
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