Homemade Chicken Torta
A flavorful and hearty delight combining tender chicken with spices and fresh vegetables, perfect for any occasion.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into small pieces or shredded.
Vegetables
- 1 medium Onion Finely chopped.
- 1 cup Diced Bell Peppers Mix of colors preferred.
- 3 cloves Garlic Minced.
Spices
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
Cooking Essentials
- 2 tablespoons Olive Oil For sautéing.
- Salt and Pepper To taste.
Garnishes
- ¼ cup Chopped Fresh Cilantro For garnish and mixing.
- 1 Ripe Avocado Sliced for topping.
- 1 cup Shredded Cheese Optional, such as Monterey Jack or cheddar.
- 4-6 large Soft Tortillas Flour tortillas preferred.
Instructions
- 1. Dice the chicken breast into small pieces and season with salt, pepper, cumin, paprika, and chili powder.
- 2. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes until golden brown and cooked through.
- 3. Remove chicken from skillet and set aside. In the same skillet, add onion and bell peppers, sauté for 4-5 minutes until softened.
- 4. Add minced garlic and cook for an additional minute until fragrant.
- 5. Return chicken to the skillet and mix with vegetables. Stir for 2-3 minutes to combine flavors.
- 6. Stir in chopped cilantro and remove from heat.
- 7. Assemble the tortas by placing a generous amount of filling in the center of a tortilla. Add cheese if desired.
- 8. Fold the tortilla over the filling and grill on a non-stick skillet for 2-3 minutes on each side until crispy.
- 9. Let cool for a minute before slicing in half and serving warm with avocado and cilantro.
Notes
Customize with additional vegetables or spices to suit your taste. Leftovers can be stored in the refrigerator for up to three days.