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My twist on the Torta! Grilled chicken, refried beans, cotija cheese, grilled red onion and avocado relish, piled high inside soft, grilled Telera.
UPDATE: Watch the TORTA SLIDERS – MINI GRILLED CHICKEN TORTAS Video.
What the heck is Telera?
Telera is soft, round bread used to make tortas, the traditional Mexican sandwich. Also commonly used is the Bolillo, a torpedo-shaped French roll with a thick and crunchy crust. As you can see, Telera can be quite large. About four inches across and two inches high. One torta made with Telera can feed 2 people.
Ingredients for EACH Torta:
chicken (1/2 breast)
onion (2 slices)
refried beans (4 tbsp)
cotija cheese (1 tbsp)
avocado relish (1/2 cup)
Ingredients for Avocado Relish:
1/2 cup diced tomato
1/2 cup diced avocado
1/4 cup diced onion
1/4 cup chopped cilantro
1 tbsp chopped green onion
1 tbsp chopped serrano pepper
fresh lime juice
salt & pepper
Directions:
Prepare the avocado relish. Seed tomato. (I know, that’s where all the good lycopene is… but it makes for soggy tortas.) Seed serrano pepper. Combine all diced ingredients in a bowl. Add a squeeze of lime and a little salt and pepper. Stir together and refrigerate until ready to use. Makes about 1 cup, enough for two tortas.
Prepare the chicken. (Because nothing is more attractive than a bowl of raw chicken.) Butterfly breasts for faster grilling time. Season chicken. A little olive oil, salt, pepper and cajun seasoning is nice for tortas.
Grill chicken.
Grill onion slices. You’ll need about two slices per torta. Of course you can use a grill pan or simply saute the chicken and onions.
Prepare the Telera. Place Telera cut-side-down on grill to toast. You can also place under broiler if you are not grilling. While bread is toasting, heat beans (on the stove or in the microwave).
Assemble the TORTA!
1) Grilled Telera.
2) Spread of refried beans.
3) Crumble of cotija cheese.
4) Layer of chicken slices.
5) Pile of onions.
6) Avocado relish.
7) Put the lid on and slice with a serrated knife. (Toothpicks can attempt to keep this sucker organized and beautiful while you cut it.)
Trust me. Get the napkins! A few tortilla chips on the side are nice for getting all the avocado that falls out. And it will.
Brianna says
I have looked all over for a recipe like this. The gucamole looks delicious. Can not wait to try. thank you!
JD says
Looks amazing! Think I’d have to drizzle a little All Spice Cafe Cayenne Habanero on as well!
Bring on the tea! ;)
Average Betty says
Hi Brianna! How exciting! Thank you so much for commenting… I’d love to know what you think of the torta :)
Hi JD! Bring on the tea is right! A drizzle of All Spice Cafe Cayenne Habanero would be a spicy treat! Thanks for dropping by :)
Cheers y’all!
Betty
dave says
looks good to eat (right now at midnite), just had pb ‘n’ jelly sangas.
will make it @ work tomorrow for sure.
Jason Jerbil says
it really does look just like Barney
& that sauce sounds well cool; all on my wish list
Philly Grub says
This put my dinner to shame.
I must try this sometime!
Sara says
This looks lovely. I haven’t had a good torta since my vacation in Mexico.
Jason @ Jason's BBQ Adventures says
I love a good torta! That just looks amazing.
Hugging the Coast says
All the best foods are delightfully messy so I know this will be truly wonderful. Isn’t Cojita cheese great?
Hillary says
That looks outstanding! Tortas are one of my favorite Mexican eats (I think it has something to do with loving bread). You should submit this recipe to Recipe4Living.com!
Jessie says
I have to say that looks awesome! I love the addition of cojita cheese, it truly does contribute a great flavor to foods
Gera @ SweetsFoods says
This looks like a savory monster to devour…. OMG! I need this after a long training!!
Cheers!
Gera
HoneyB says
Looks absolutely amazing! I love the layer photos. Makes me want to take a big bite!
Average Betty says
Dave – let me know how it turns out… I love me some PB&J too :)
Jason – LOL at Barney… I know, huh?
Philly Grub, I sure hope you do!
Sara, Ahh vacation in Mexico – if only I can help bring back those memories!
Thanks, Jason & HoneyB!
Hugging & Jessie – yes, I too love the cotija cheese :) Use it whenever I can.
Gera – You may need a long traing *after* one of these too LOL!
Love y’all!
Betty
Tony says
Oh boy this looks like it’s so tasty. The photos and descriptions are so easy to follow too. I am bookmarking this one.
rachel-asouthernfairytale says
Love it! Delicious, as always :-)
Average Betty says
Hi Tony, Hi Rachel!
Thank you so much!! Love y’all, Betty
Prazza says
Hey Betty, this recipe looks fantastic!
I was just wondering how long the avocado can keep for?
Average Betty says
Hi Prazza!
Thank you! I hope you give these tortas a try, I don’t think you’ll be disappointed :)
When I cut into a deliciously, ripe avocado… I think of a starting stopwatch. Exposure to air turns the soft, buttery meat of avocado to a brownish gray.
Acidic elements like lime, tomato and salt help to prolong the greenish color. Using cling wrap to shield the fruit from contact with air will also help browning.
So… after all that… to answer your question… How long can the avocado keep?
Ripe, whole, uncut and in the refrigerator, an avocado can last for a week – maybe two.
Ripe, cut and protected with cling wrap in the refrigerator – a day or two.
Prepared as in avocado relish or guacamole, stored in the refrigerator – should keep for one day if sealed to prevent air damage (browning).
Hope this helps!
Cheers,
Betty
torta lover says
This is a good recipe and a good well organized format. Nice photos and instructions.
Eric Hoffman says
Looks great. I LOVE tortas. I think I might try making them with chicken tinga.
Meyby says
dude your a genius
this recipe es la mejor
mark says
hell of a dish and thanks for all the photos! have you ever tried grilling the cheese on both sides and then laying it down on top of everything? when i lived in san miguel de allende, gto. my favorite torta shop flipped the cheese and i’m going with your recipe and a flip – thanks again :)
Average Betty says
Hi Mark,
I love the sound of the FLIP! Let me know how your torta comes out :)
Jen (The Domestic Diva) says
Oh, wow this looks like a great summer treat! Spicy, savory, perfect! I had such a blast with you over the weekend. Let’s hang in LA and stir up some trouble…
Average Betty says
Thanks, Jen! It was a blast to meet you — we definitely need to get into trouble locally :)
Desiree says
this looks delicious! i want to make this right now, but don’t have guacamole. sad :(
Average Betty says
Boo. Not having guacamole is sad :(
Jenn@slim-shoppin says
My niece had a torta for the first time and I had no idea what one is – now I do!
Thanks for the recipe!
Matt says
Never had this. Looks really tempting. Gonna try these for this years Family Reunion BBQ! Thanks AB!
Cathy says
Made this for dinner last night, it was really good. Great recipe!
Average Betty says
Music to my ears, Cathy! Thanks so much for your comment!!
Melissa says
Delicious!!!! My husband & I made it for dinner last night. We have been grilling lately since it has been so hot to cook inside. I am in LOVE with the avocado relish or as we call it, guacamole! :) I didn’t have cotija cheese, so we used Oaxaca cheese which melted perfectly. I also asked my butcher to prepare my chicken & marinade at no extra cost. So it was so moist & juicy to grill. I would suggest using homemade refried beans, I dont really like the canned ones. Overall, great recipe!!!!!!! definetly making it for labor day bbq!
Average Betty says
Hi Melissa! So happy to hear you love the Tortas :) And it’s funny about the avocado relish/guacamole — it’s the same thing to me too, just depends if it’s chunky or mashed. Let me know how the Labor Day BBQ goes!!
Aaron in LA says
I love this recipe!! It’s a hit every time I make them.
Average Betty says
Sweet! Thanks for letting me know, Aaron!
big jeff says
thanks for the entree they loved it at the hospital good job
john says
Grilled Chicken Torta Recipe Looks great, have to try this out!
Trypophobia says
Thankfulness to my father who shared with me regarding this blog,
this website is really amazing.
Karyn Vogel says
Is there an easy carb count for this recipe?