1 tb Vegetable oil
1/4 Red onion; sliced very thin
1/2 Poblano chile; roasted,
-seeded,
; and cut julienne
1/4 c Adobo; see * Note
(or your favorite barbecue
-sauce)
1/2 c Shredded cooked chicken
Salt; to taste
Freshly-ground black pepper;
-to taste
1 Bolillo; see * Note
1 tb Mayonnaise
1 tb Chopped fresh cilantro
1/4 c Crumbled Cotija cheese
1 pn Ground cumin
Shredded lettuce
Tomato slices
* Note: See the “Adobo” and “Bollilos” recipes which are included in
this collection.
Heat oil in heavy medium skillet over medium-high heat. Add onion and
saute until tender, about 5 minutes. Add chile, Adobo sauce and
chicken and stir until heated through. Season to taste with salt and
pepper. Pull open Bolillo lengthwise. Mix mayonnaise, cilantro and
cumin in small bowl. Spread mixture over inside of Bolillo. Line half
of Bolillo with lettuce and half with tomato slices. Spoon chicken
mixture inside. Sprinkle with cheese. Press together and serve. This
recipe yields 1 Torta.
Yields
1 servings