Name: Feed 4 for $20 Loaded Chicken Tortas
Ingredients: 1 loaf French bread, cut in half; 1 rotisserie chicken; 1 (12-ounce) can pickled jalapenos and carrots, drained and chopped; 1 large tomato, sliced; 1/3 cup crumbled queso fresco or cotija; 1 bunch cilantro, chopped; 1/2 white onion, diced; 1/2 head iceberg lettuce, shredded; 1/4 cup mayonnaise; Fajita seasoning, to taste (optional); Vegetable oil, for the griddle

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Feed 4 for $20 Loaded Chicken Tortas

Feed your family with this Loaded Chicken Torta! Packed with juicy rotisserie chicken, tangy pickled jalapenos, and creamy queso fresco on crispy French bread, it’s a quick and flavorful meal for four.

Author

Matt Lott

Ingredients

1 loaf French bread, cut in half

1 rotisserie chicken

1 (12-ounce) can pickled jalapenos and carrots, drained and chopped

1 large tomato, sliced

1/3 cup crumbled queso fresco or cotija

1 bunch cilantro, chopped

1/2 white onion, diced

1/2 head iceberg lettuce, shredded

1/4 cup mayonnaise

Fajita seasoning, to taste (optional)

Vegetable oil, for the griddle

Directions

Pull all the meat and skin off of the rotisserie chicken. Shred into bite-sized pieces. Double-check that there are no small pieces of bone or cartilage in the meat.

Preheat Blackstone griddle to medium heat. Drizzle vegetable oil over the griddle then add the shredded chicken and chopped jalapenos. Sprinkle fajita seasoning over the mix and cook on the griddle for 5 minutes.

Once the chicken is warmed through and slightly crispy, lay the French bread on the griddle. Toast for 2 minutes then turn over. Spread the mayonnaise evenly over the 2 halves.

Use spatulas to set the cooked chicken onto the bottom half of the French bread, then remove both pieces of bread from the griddle.

Top the chicken with cotija, lettuce, cilantro, onions, and tomatoes. Top the sandwich with the other piece of toasted French bread then cut into 4 equal portions. Serve immediately.

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