Chipotle Chicken Torta
A smoky, spicy chipotle chicken torta loaded with shredded chicken in chipotle adobo, warm refried beans, melty Oaxaca cheese, and fresh avocado on a golden toasted bolillo roll. This 20-minute Mexican sandwich is perfect for a quick lunch or casual dinner.
Equipment
- Large skillet
- Mixing bowl
- Spatula
Ingredients
- 2 bolillo or telera rolls sliced lengthwise
- 1 tbsp salted butter softened
- 2 cups shredded cooked chicken breast
- 3 tbsp chipotle in adobo sauce peppers minced
- 1/2 cup Oaxaca cheese shredded
- 1/2 cup refried pinto beans warmed
- 1 medium ripe avocado sliced into crescents
- 1 tsp lime juice
Instructions
- In a medium bowl, combine the shredded chicken with the minced chipotle peppers and adobo sauce. Toss until evenly coated.
- Spread the softened butter on the cut sides of each bolillo roll. Place them butter-side down in a dry skillet over medium heat. Cook for 2-3 minutes until golden and crisp, then flip and warm the crust side for about 30 seconds. Transfer to a plate.
- In the same skillet, add the refried beans and stir until heated through, about 1 minute. Push them to one side and add the chipotle chicken mixture to the other side. Cook for 2-3 minutes, stirring occasionally, until the chicken is hot and any excess liquid has evaporated.
- Sprinkle the Oaxaca cheese over the warm chicken in the skillet. Cover with a lid for 1 minute, or until the cheese is fully melted.
- Spread a generous layer of warm refried beans on the bottom half of each toasted roll. Top with the cheesy chipotle chicken, then arrange the avocado slices on top. Sprinkle the avocado with lime juice and a pinch of salt if desired. Close the tortas with the top halves of the rolls and press down gently.
Notes
Storage: Store leftover assembled tortas wrapped tightly in foil in the fridge for up to 1 day. The bread will soften, but you can re-crisp it in a skillet. For best results, store components separately and assemble fresh.
Reheating: Reheat the assembled torta in a dry skillet over medium-low heat, pressing occasionally, until the bread is crisp and the filling is hot. Avoid the microwave, which makes the bread chewy.
Best Tips: Don't skip the butter for toasting—it adds flavor and helps the roll develop a crisp, golden crust. Drain any excess liquid from the chipotle chicken before assembling to prevent sogginess. Layer beans on the bottom to create a moisture barrier.
Variations: Swap the chicken for shredded pork carnitas or seasoned black beans for a vegetarian version. Use mozzarella or Monterey Jack if Oaxaca cheese isn't available. Add pickled jalapeños, sliced red onion, or a drizzle of Mexican crema for extra flavor.