Chicken Sandwiches with Avocado and Spicy Mayo (Tortas de Pollo)
Minutes Prep time: 45
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 45
Servings: 6
Difficulty: easy
2 pounds boneless skinless chicken breasts, cut in half horizontally
1/4 cup canola oil
1 tablespoon chopped garlic
1/4 teaspoon ground black pepper
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3/4 cup light mayonnaise
6 soft hoagie rolls, cut in half
PAM® Original No-Stick Cooking Spray
1 avocado, pitted, peeled, sliced thin
6 slices Pepper Jack cheese, cut in half
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 271 mg | 27% |
Carbohydrate | 49 g | 16% |
Cholesterol | 137 mg | 46% |
Total Fat | 36 g | 55% |
Iron | 4 mg | 25% |
Calories | 726 kcal | 36% |
Sodium | 1083 mg | 45% |
Protein | 50 g | 101% |
Saturated Fat | 9 g | 46% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 8% |
Preheat broiler. Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.
Combine drained tomatoes and mayonnaise in food processor; pulse until smooth. Place roll halves on baking sheet. Broil 2 minutes or until lightly toasted.
Spray large skillet with cooking spray; heat over medium-high heat. Remove chicken from bag; discard bag. Cook chicken 5 minutes or until no longer pink in centers, turning once.
Spread 1 tablespoon mayonnaise mixture on each roll half. Top bottom halves evenly with chicken, avocado and cheese; close with tops of rolls. Place on baking sheet; broil until cheese melts. Serve with remaining mayonnaise mixture.
Chicken Sandwiches with Avocado and Spicy Mayo (Tortas de Pollo)