Barbecue Chicken Torta

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1/4		Red onion - sliced very thin
1/2		Poblano chile - roasted, seeded, and cut julienne
1/4 cup	59ml	Adobo - see * Note
		(or your favorite barbecue sauce)
1/2 cup	31g / 1.1oz	Shredded cooked chicken
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bolillo - see * Note
1 tablespoon	15ml	Mayonnaise
1 tablespoon	15ml	Chopped fresh cilantro
1/4 cup	36g / 1.3oz	Crumbled Cotija cheese
1		Ground cumin
		Shredded lettuce
		Tomato slices

Recipe Instructions

* Note: See the "Adobo" and "Bollilos" recipes which are included in this collection.

Heat oil in heavy medium skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add chile, Adobo sauce and chicken and stir until heated through. Season to taste with salt and pepper.

Pull open Bolillo lengthwise. Mix mayonnaise, cilantro and cumin in small bowl. Spread mixture over inside of Bolillo. Line half of Bolillo with lettuce and half with tomato slices. Spoon chicken mixture inside. Sprinkle with cheese. Press together and serve.

This recipe yields 1 Torta.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6341 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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