Ingredients:
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
How to Prepare:
Cut lengthwise around midpoint of avocado; twist avocado to separate halves; arrange pit with a knife
Blade to remove; shovel out pulp with a spoon. In a tiny bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, separating evenly. Sprinkle with
Salt and pepper. On base halves, layer sliced chicken, lettuce, tomato, black beans and Jalapeno pepper slices. Firmly press tops of rolls on tortas.
1 fully ripened Mexican avocado
2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
Salt and freshly ground black pepper, to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans, divided
1/4 cup pickled jalapeño pepper slices
How to Prepare:
Cut lengthwise around midpoint of avocado; twist avocado to separate halves; arrange pit with a knife
Blade to remove; shovel out pulp with a spoon. In a tiny bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, separating evenly. Sprinkle with
Salt and pepper. On base halves, layer sliced chicken, lettuce, tomato, black beans and Jalapeno pepper slices. Firmly press tops of rolls on tortas.
No comments:
Post a Comment