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Chicken and Monterey Jack Tortas

Chicken and Monterey Jack Tortas with Corn Salad

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If you haven’t added the Mexican torta to your sandwich repertoire, it’s about time—the thick, perfectly layered sandwiches are ideal for stacking on topping after topping. In this version, Chef Suzanne slathers fluffy ciabatta buns with a creamy black bean and lime spread, then tops them with chicken Milanesa, breaded and pan-fried until crispy. Pickled jalapeño slices add a little zip, and because you can’t have a torta without cheese, we’ve added gooey Monterey Jack and pressed the sandwiches until toasted and melty.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 56g
  • Total Carb 80g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • honey
    • 1 packet
    • honey
  • flour
    • 1/2 cup
    • flour
  • Monterey Jack cheese
    • 2 slices
    • Monterey Jack cheese
  • romaine heart
    • 1
    • romaine heart
  • panko breadcrumbs
    • 1 cup
    • panko breadcrumbs
  • corn
    • 1 cup
    • corn
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • pickled jalapeño
    • 1/4 cup
    • pickled jalapeño
  • red onion
    • 1
    • red onion
  • ciabatta buns
    • 2
    • ciabatta buns
  • black beans
    • 1/4 cup
    • black beans
  • lime
    • 1
    • lime

What You’ll Need

  • kosher salt
  • canola oil
  • eggs
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 10" medium pan
  • 12" large nonstick pan

Allergens

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse beans. Rinse romaine heart and thinly slice crosswise, discarding tough stem. Halve lime. Slice buns open horizontally, if they arrived whole. Peel onion, halve, and thinly slice. Pat chicken dry and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. 

  2. Sauté Beans and Onion

    Sauté Beans and Onion

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until tender, about 4 minutes. Reduce heat to medium, add beans, and cook until softened, 2 minutes more. Remove pan from heat, squeeze over juice of ½ lime, and season with ¼ teaspoon salt. Using a fork, mash beans and onion to a chunky paste, then transfer to a bowl and set aside. Reserve pan for sautéing corn.

  3. Bread Chicken

    Bread Chicken

    Place flour on a large plate and season with ¼ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Season chicken all over with ½ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  4. Sear Chicken

    Sear Chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain. Reserve pan.

  5. Make Dressing and Sauté Corn

    Make Dressing and Sauté Corn

    While chicken cooks, in a large bowl, whisk together half of honey, juice of remaining lime, and 2 tablespoons olive oil to combine. Season with ¼ teaspoon salt and pepper as desired. Wipe pan from beans clean and add ½ tablespoon olive oil over medium-high heat. When oil is shimmering, add corn and sauté, stirring, until warmed through and beginning to brown, 5 minutes. Transfer corn to bowl with dressing, reserving pan.

  6. Cook and Plate Chicken Tortas

    Cook and Plate Chicken Tortas

    Spread beans on bun bottoms. Halve chicken breasts, then stack and layer onto bun bottoms. Top with jalapeños, then Monterey Jack, then bun tops. Wipe pan from chicken clean. Add tortas over medium-high heat. Weigh down with pan from corn. Cook until bread is toasted, 5 minutes. Add romaine to bowl with corn. Toss to coat. Plate tortas and salad.

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