Hot Torta Of Chicken, Green Chile, Queso Fresco And Gouda

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• salt and pepper
• 4 thinly sliced chicken breasts, cutlets (about 1 lb total)
• 2 tablespoons extra virgin olive oil
• 4 sourdough rolls, halved
• salsa verde
• 1 (3 ounce) can roasted mild green chilies, diced
• 1/4 teaspoon cumin seed
• 4 ounces queso fresco or 4 ounces feta cheese
• 4 ounces gouda cheese or 4 ounces monterey jack cheese, thinly sliced
• 4 tablespoons sour cream

Recipe

• 1 in a shallow bowl, combine lemon juice, cornstarch, garlic, salt and pepper (to taste).
• 2 add chicken cutelets, toss to coat.
• 3 heat a large, heavy nonstick skillet over med-high heat.
• 4 add 1 tbsp of the oil and saute chicken until browned and cooked through, about 2 minutes per side.
• 5 set chicken aside and wipe pan clean for later use.
• 6 open each roll and lightly brush the outsides with the remaining oil.
• 7 inside, spread a spoonful of salsa, then a layer of chicken, a layer of diced chilis, a sprinkling of cumin and both cheeses. top with sour cream, then press sandwich closed.
• 8 heat skillet over med-high heat and place sandwiches in skillet.
• 9 reduce heat to med-low and cook until bread is golden in spots and cheese has melted, about 6 minutes per side.
• 10 for crisper, thinner sandwiches, press the sandwiches as they cook, by weighting them with another skillet or a wide-bottomed saucepan.
• 11 cut sandwiches in half and serve immediately, with additional salsa on the side.