An easy Mexican torta featuring green chile-seasoned chicken, melted cheese, roasted poblano peppers, bell peppers and onions, finished with salsa verde.
Chile verde seasoning (such as Kinder's)~2 tbspest.
Roasted poblano peppers~2est.
Green bell peppers~1est.
Red bell peppers~1est.
Onions2
Cheese~1½ cupsest.
Salsa verde~1 cupest.
Olive oil
~3 tbspest.
Salt~½ tspest.
Bean spread~½ cupest.
Steps
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1
Cut the chicken into smaller pieces and coat thoroughly with green chile seasoning, making sure each piece is evenly covered to maximize flavor and keep the chicken juicy.
2
Drizzle olive oil in a skillet and sauté the onions first since they take longer to cook, until they are soft and glossy. Season with salt.
3
Push the onions to the side of the skillet and add the seasoned chicken pieces. Cook for about 6 to 8 minutes until done—it cooks quickly since the pieces are small.
4
Once the chicken is nearly cooked, push it to the side and add the green and red bell peppers along with the roasted poblano peppers. Cook for 2 to 3 minutes until tender.
5
Top the vegetables and chicken generously with cheese, allowing it to melt completely for a creamy, cheesy finish.
6
Spread the bean spread on the torta or bread, top with the cheesy chicken and pepper mixture, and finish with a generous amount of salsa verde. Serve and enjoy.
PrimedTableBETA
