Grilled Chicken Tortas
Ingrediënten
Makes 8 servings / Prep: 35 min., Chill: 1 hr., Stand: 10 min., Grill: 17 min.
- 4 large skinned and boned chicken breasts
- 1 16-ounce container refrigerated hot chile salsa
- ¼ cup tequila
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 3 poblano chile peppers
- ¼ teaspoon salt
- 1 16-ounce can refried beans or black beans
- 1 tablespoon olive oil
- 8 6-inch crusty sandwich rolls, split
- 3 avocados peeled and mashed
- 2 cups 8 ounces shredded Monterey Jack cheese
Instructies
- Stir together salsa and next 3 ingredients.
- Remove 1 cup mixture, and reserve; set aside remaining mixture.
- Place chicken in a shallow dish or zip-top freezer bag; pour 1 cup reserved salsa mixture over chicken.
- Cover or seal; chill 1 hour, turning occasionally.
- Remove chicken from marinade; discard marinade.
- Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes, turning often, until peppers look blistered.
- Place peppers in a zip-top freezer bag; seal and let stand 10 minutes to loosen skins.
- Peel peppers; remove and discard seeds.
- Cut peppers into thin strips; set aside.
- Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or until done.
- Cool slightly.
- Cut chicken into thin slices, and sprinkle evenly with salt.
- Stir together beans and olive oil in a 1-quart glass bowl, and microwave at HIGH 2 minutes or until thoroughly heated, stirring once.
- Spread beans evenly over bottom halves of rolls.
- Spread avocado over top halves of rolls.
- Top bottom halves evenly with chicken, pepper strips, cheese, and top halves of rolls.
- Serve with remaining salsa mixture.
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