Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda

“I haven't made this yet but it looks delicious for a 'sandwich night'!!”

Ingredients Nutrition


  1. In a shallow bowl, combine lemon juice, cornstarch, garlic, salt and pepper (to taste).
  2. Add chicken cutelets, toss to coat.
  3. Heat a large, heavy nonstick skillet over med-high heat.
  4. Add 1 TBSP of the oil and saute chicken until browned and cooked through, about 2 minutes per side.
  5. Set chicken aside and wipe pan clean for later use.
  6. Open each roll and lightly brush the outsides with the remaining oil.
  7. Inside, spread a spoonful of salsa, then a layer of chicken, a layer of diced chilis, a sprinkling of cumin and both cheeses. Top with sour cream, then press sandwich closed.
  8. Heat skillet over med-high heat and place sandwiches in skillet.
  9. Reduce heat to med-low and cook until bread is golden in spots and cheese has melted, about 6 minutes per side.
  10. For crisper, thinner sandwiches, press the sandwiches as they cook, by weighting them with another skillet or a wide-bottomed saucepan.
  11. Cut sandwiches in half and serve immediately, with additional salsa on the side.

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