Ed·i·ble (d-bl) adj. Fit to be eaten, especially by humans: edible roots.

I found this recipe for a sandwich I fell in love with in Mexico; it is not the exact recipe but it is super delicious! Here it is and enjoy! As a side note I didn't use the bread they suggested, I instead used some big rolls.

Grilled Chicken Torta

Here is the Recipe!

For each torta you will need:

chicken (1/2 breast)
onion (2 slices)
refried beans (4 tbsp)
cotija cheese (1 tbsp)
avocado relish (1/2 cup)

Ingredients for Avocado Relish:

Makes 1 cup, enough for two tortas.
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

Get choppin’!

First, prepare the avocado relish. Seed tomato. I know, that’s where all the goodlycopene is… but it makes for soggy tortas.

Seed serrano pepper. Well, you don’t have to. If you want to blow your face off, that is.

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.

Slice onion. The red onion gives a nice sweet flavor. You’ll need about two slices per torta.

Prepare chicken. A little olive oil, salt, pepper and cajun seasoning is nice for tortas.

Grill chicken.

Grill onion. Of course you can use a grill pan or simply saute the chicken and onions.

Slice Telera.

Place Telera cut-side-down on grill to toast. You can also place under broiler if you are not grilling.

Grilled Telera…

Spread of refried beans…

Crumble of cotija cheese…

Layer of chicken slices…

Pile of onions…

Oh yes, the avocado relish, baby!

Put the lid on…

A serrated knife works well for cutting into this masterpiece.

Enjoy!