CHIPOTLE CHICKEN TORTA
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Sunday, August 16, 2015

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CHIPOTLE CHICKEN TORTA

Kelly Mike - Sunday, August 16, 2015

INGREDIENTS

  • 4 soft Bolio rolls
  • 1 pound chicken boneless, skinless breasts
  • ¼ cup chipolte peppers, from a can
  • ½ cup beer
  • 1 cup shredded cabbage
  • 1 beefsteak tomato, sliced
  • 1 sweet onion, sliced
  • 1 lime
  • ½ cup queso fresco cheese
  • 1 avocado
  • salt and pepper

INSTRUCTIONS

Chicken
  1. Place the chipolte peppers and sauce, the chicken, and the beer in crock pot. Sprinkle generously with salt and pepper. 
  2. Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks.
Sandwiches
  1. Mash the avocado with the juice of the lime and 1 teaspoon salt. Spread on the the top layer of each roll.
  2. Layer the bottom of the roll with the chicken, tomato, onion, cabbage, and cheese. Place the top layer of the roll on the bottom and serve.

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