| | Avocado and Chicken 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 of grilled chicken breast, sliced
1 cup of shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup of mashed black beans, divided
1/4 cup of pickled jalapeņo pepper slices |
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Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. In a small bowl, mash avocado.
To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeņo pepper slices. Firmly press tops of rolls on tortas. Yield: 2 sandwiches
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