I love a good Mexican torta — it’s a hearty sandwich packed with crispy chicken, creamy avocado and beans, melted cheese, and a little spicy kick. Here’s how I make it at home.
Why You’ll Love This Recipe
I enjoy this sandwich because it brings together so many satisfying textures and flavors — crunchy breaded chicken, creamy avocado and beans, gooey cheese, and a bit of heat. It’s filling enough for lunch or dinner, simple to put together, and easy to customize depending on what I have in the kitchen. Also, it’s quick to make when I’m hungry but don’t want to spend hours cooking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 chicken breast halves
4 torta or ciabatta rolls (or similar crusty rolls)
1/4 cup mayonnaise
1/3 cup refried beans
1 ripe avocado, mashed
2 mozzarella string-cheese sticks (or ~½ cup shredded mozzarella/Oaxaca)
1 cup breadcrumbs
2 large eggs
3–5 tablespoons vegetable or canola oil (for frying)
1 small jar (or can) of pickled jalapeños (use to taste)
Directions
Pound the chicken breast halves to even thickness so they cook evenly.
In one shallow bowl, beat the 2 eggs. In another shallow bowl, place the 1 cup of breadcrumbs. Dip each chicken breast first into the eggs, then coat thoroughly with breadcrumbs.
Heat 3–5 tablespoons of oil in a skillet over medium-high heat. Fry the breaded chicken until golden brown and cooked through — about 5–6 minutes per side.
While chicken cooks, slice the rolls in half and lightly toast them if you like.
Mash the avocado with a fork. Open the pickled jalapeños so they’re ready.
To assemble: spread a thin layer of mayonnaise on the bottom half of each roll. Add about 1/3 cup refried beans. Place the cooked chicken on top, then add mashed avocado, mozzarella cheese, and pickled jalapeños (as much as you like). Cap with the top half of the roll.
Serve immediately — best while chicken is hot and cheese is melty.
Servings and Timing
This recipe makes about 4 sandwiches.
Total time from start to finish is roughly 30 minutes (around 15 minutes prep, 15 minutes cooking and assembly).
Storage/Reheating
If I want to prepare ahead, I can bread the chicken and refrigerate it for a few hours before frying. If I assemble tortas and have leftovers, I store them in an airtight container in the fridge and plan to eat them within 1–2 days. To reheat without making the bread soggy, I prefer to warm them in a skillet or oven — this helps keep the bread crispy and fillings warm.
Variations
I sometimes add sliced tomatoes, shredded lettuce or pickled onions to add freshness and crunch.
Instead of mozzarella, I might use cheddar, pepper jack, or Oaxaca cheese for a different flavor.
For a smoky twist, I swap plain mayonnaise for chipotle mayo or a spicy sauce.
If I prefer less heat, I reduce or omit the pickled jalapeños.
FAQs
How long does the chicken need to cook?
The breaded chicken usually takes about 5–6 minutes per side on medium-high heat — around 10–12 minutes in total. I check by cutting into the thickest part: if it’s white and juices run clear, it’s done.
Can I bake the chicken instead of frying it?
Yes. Instead of frying, I can bake the breaded chicken at 190 °C (375 °F) for about 20–25 minutes, or until golden and cooked through.
Can I make this sandwich vegetarian?
Yes — I can skip the chicken and use grilled vegetables, a bean-and-veggie patty, or even just double up on refried beans, avocado, cheese and toppings.
What if I don’t have torta or ciabatta rolls?
That’s fine — I can use any sturdy bread: a baguette, sub roll, or even a thick burger bun. The idea is a roll that holds all the fillings without falling apart.
How can I make the torta less messy to eat?
I use less mayonnaise and beans, and I press the sandwich firmly when closing so fillings stay in place. Toasting the bread helps too, making it sturdier.
Conclusion
This Mexican torta is a delicious, satisfying sandwich that combines crispy breaded chicken, creamy avocado and beans, melted cheese, and just the right amount of spice. It’s quick to make, easy to customize, and perfect for a filling lunch or casual dinner. I love how flavorful and versatile it is — every time I make it, I feel like tweaking it slightly to match my cravings.
A hearty and satisfying Mexican-style sandwich combining crispy breaded chicken, creamy avocado and beans, melty cheese, and a bit of kick — all piled into a crusty roll for a filling lunch or dinner.
Ingredients
4 chicken breast halves
4 torta or ciabatta rolls (or similar crusty rolls)
1/4 cup mayonnaise
1/3 cup refried beans
1 ripe avocado, mashed
2 mozzarella string‑cheese sticks (or about ½ cup shredded mozzarella / Oaxaca cheese)
1 cup breadcrumbs
2 large eggs, beaten
3–5 tablespoons vegetable or canola oil (for frying)
Pickled jalapeños, to taste (from a small jar or can)
Salt and pepper, to taste
Instructions
Pound each chicken breast half to an even thickness for consistent cooking.
In a shallow bowl, beat the eggs. In another, place the breadcrumbs. Dip each chicken breast first into the egg, then coat thoroughly with breadcrumbs.
Heat 3–5 tablespoons of oil in a skillet over medium‑high heat. Fry the breaded chicken until golden brown and cooked through — about 5–6 minutes per side. Drain on paper towels.
While the chicken cooks, slice the rolls in half and lightly toast if desired.
Mash the avocado with a fork, and open the pickled jalapeños so they’re ready to add.
To assemble each torta: spread a thin layer of mayonnaise on the bottom half of the roll, then spread about 1/3 cup refried beans. Place a fried chicken breast on top, add a layer of mashed avocado, then add the mozzarella cheese (either string‑cheese or shredded). Add pickled jalapeños to taste. Finish with the top half of the roll.
Serve immediately while the chicken is hot and the cheese is melty.
Notes
You can bake the breaded chicken instead of frying — bake at 375 °F (190 °C) for about 20–25 minutes until golden and cooked through.
For a vegetarian version, skip the chicken and double up on refried beans, avocado, cheese, and jalapeños, or use grilled vegetables / a bean patty instead.
If you don’t have torta or ciabatta rolls, use any sturdy sandwich bread like a baguette, sub roll, or thick burger bun.
To make the sandwich less messy, toast the roll first and press it firmly when closing so fillings stay in place.
