Cheesy Chicken & Guacamole Tortas
Elevated Dinners, Impressively Easy
Looking for a dynamic dinner? Meet the torta! Our take on this classic Mexican sandwich starts with crusty ciabatta bread slathered with savory spiced mashed beans layered with cheesy fajita-spiced chicken, juicy tomato, and a layer of creamy guac. With a tangy pico de gallo-studded spring mix salad and crunchy chips, this 15-minute (!) super-stuffed sammie + salad is torta-lly dinner worthy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fajita Spice Blend
Mexican Cheese Blend
Refried Black Beans
(Contains Soy, Wheat)
Pico de Gallo
(Contains Eggs, Milk)
Blue Corn Tortilla Chips
Not included in your delivery
• Pat chicken* dry and season all over with Fajita Spice Blend, salt, and pepper. • Drizzle oil in a hot pan. Cook chicken until cooked through, 3-5 minutes per side. TIP: While chicken cooks, move on to Step 2. • Sprinkle cheese over chicken; cover until cheese melts, 30-60 seconds. Remove from heat.
• Wash and dry produce. • Thinly slice tomato into rounds. Season with salt and pepper. • Place refried beans in a microwave-safe bowl. Cover with plastic wrap; microwave 2-3 minutes. Uncover and stir. • Halve and toast ciabattas. TIP: If you have downtime, make the salad in the next step.
• In a bowl, toss mixed greens, pico de gallo (draining first), and vinaigrette to combine.
• Spread refried beans on cut sides of ciabattas (save any remaining refried beans for another use). Top with cheesy chicken, tomato, and guacamole; season with salt and pepper. Close chicken tortas. • Divide chicken tortas between plates; serve with salad and tortilla chips on the side.
Chicken is fully cooked when internal temperature reaches 165°.