Pollo Con Queso Tortas Recipes

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POLLO CON QUESO TORTAS



Pollo con Queso Tortas image

Try this delicious torta, a Mexican sandwich on a crusty roll, for a zesty lunch or dinner. Also try:Beer Margaritas

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

2 poblano peppers
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, halved horizontally
Coarse salt and freshly ground pepper
1/2 white onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
4 ounces white cheddar cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
Carrot, Jicama, and Red Cabbage Slaw
Mexican crema, for serving
Plantain Chips, for serving

Steps:

  • Preheat broiler.
  • Roast peppers directly over a low gas flame or under the broiler, turning frequently with tongs, until blackened on all sides. Place in a bowl; cover tightly with plastic wrap. Let cool. Peel off charred skins; discard seeds and stems. Thinly slice crosswise and set aside.
  • Heat oil in a large cast-iron skillet over medium-high heat. Season chicken with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Remove chicken from skillet and transfer to a rimmed baking sheet. Add sliced poblanos, onion, garlic, and cumin to skillet; season with a pinch of salt. Cook, stirring, until onion is soft and translucent. Top chicken with poblano mixture and sprinkle with cheeses. Place under broiler; broil until cheese is melted and bubbly, about 2 minutes.
  • To assemble, place chicken on bottom halves of rolls; top with crema and slaw. Sandwich with top halves of rolls; serve.

ONE PAN KETO POLLO CON QUESO



One Pan Keto Pollo Con Queso image

This One-Pan Keto Pollo con Queso is perfect for an easy weeknight dinner! This low-carb kid-friendly keto recipe is ready in 20 minutes and is simple to meal prep!

Categories     Main Dish

Time 17m

Number Of Ingredients 14

1-2 tablespoons of olive oil
1 1/2 pounds chicken breast, cut into bite sized cubes
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
1 (4 ounce) can mild green chiles
1/4 cup heavy cream + more for thinning if needed.
2 ounces cream cheese, softened
1 1/2 cup shredded pepper jack cheese
1/2 cup white American Cheese

Steps:

  • Combine all of the spices in a small bowl and set aside.
  • Heat the olive oil in a large skillet to medium heat.
  • Add the cubed chicken to the hot skillet and sprinkle with the spices. Toss to coat the chicken evenly on all sides. Brown the chicken 3-4 minutes on each side until cooked through. Remove from the skillet and set aside.
  • Reduce the heat to low. Add the green chiles, cream cheese, heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time). Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.
  • Add the chicken to the skillet and toss in the queso. Serve immediately.

Nutrition Facts : Calories 438 calories, Carbohydrate 3.2 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 13.1 grams fat, Fiber 0.4 grams fiber, Protein 41 grams protein, ServingSize 1 1/4 cup chicken with cheese sauce, Sodium 890 milligrams sodium, Sugar 2 grams sugar

TORTITAS DE POLLO (CHICKEN CROQUETTES)



Tortitas De Pollo (Chicken Croquettes) image

Very tasty recipe from Cocina Facil magazine. think little chicken burgers in the BEST homemade salsa verde. DH hates hot, so kept the chipotles on the side and served with crema.

Provided by Carol in Cabo

Categories     Chicken

Time 20m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 12

1/2 cup breadcrumbs (crunchy preferred)
1/2 cup milk
800 g ground chicken breast
1 cup minced onion
1 green chili pepper, finely chopped
1/4 cup cooking oil
2 garlic cloves, finely chopped
8 tomatillos, chopped (hitomate verde)
chipotle pepper
salt
1/2 cup chopped cilantro (optional)
Mexican crema or sour cream

Steps:

  • Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
  • Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
  • In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
  • Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
  • To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
  • OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
  • Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.

Nutrition Facts : Calories 237.8, Fat 16.2, SaturatedFat 2.7, Cholesterol 4.3, Sodium 117.1, Carbohydrate 20.4, Fiber 2.8, Sugar 5.8, Protein 4.2

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