Crispy Chicken Tortas

Recipe from Cooking Con Claudia

Ingredients:

• Anaheim chiles (enough for your tortas)
• Shredded cheese for the chiles
• 1 lb. thin sliced chicken breast
• 1 garlic clove, minced
• 1 TBSP chili powder
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. ground cumin
• 1/2 tsp. oregano
• 3 eggs
• 1/4 c. milk
• 1 1/2 c. panko breadcrumbs
• 1 c. parmesan cheese
• Oil for frying
• Tortas: Bolillos, mayo, chicken, chipotle mayo, guacamole, and roasted Anaheim chiles with cheese, chicken, chipotle mayo, and guacamole

Chipotle mayo: Blend 1/2 c. mayo, 1/2 c. sour cream, 1 garlic clove, 2 +/- chipotles to your liking, Juice of 1/2 lemon, salt and pepper, and water to thin, if desired

Directions:

1. Roast your chiles in the oven on broil or your grill until the skins are charred; then place chiles in a Ziploc bag for 15 minutes; after 15 minutes peel the skins and remove the seeds; flatten chilles in the process.
2. When closer to eating, place the chiles in a heated skillet and add cheese to the chiles and cook until cheese is melted.
3. Meanwhile: prepare the chipotle mayo, if using, by placing all ingredients in a blender and blend until smooth, adding water as needed until reach desired consistency.
4. Pound chicken breast into thin even portions.
5. In a large bowl mix minced garlic through milk and then add the chicken to the marinade.
6. In another bowl add the panko breadcrumbs and parmesan cheese.
7. Take each piece of chicken from the marinade and coat it with the breadcrumb parmesan cheese mixture; discard any remaining marinade and breadcrumb mixtures.
8. In a large deep skillet, heat the oil to 325F and fry the chicken.
9. Heat a large table top skillet and butter the bolillo halves and cook until toasted.
10. Assemble: To the bottom bolillo, add mayonnaise, then add the roasted cheesy chile, then the chicken, then drizzle with chipotle mayonnaise, then add the guacamole to the top of the bolillo; slice and enjoy!

Crispy Chicken Tortas: