The following recipe marks the third of five installments as part of Chef Special Campaign with Chef Isaiah. Today Chef Isaiah provides us with some delicious Chicken Tortas, a Mexican favorite. He also includes a one-of-a-kind Corn Relish that'll knock your socks off...
Ingredients:
- 2 - Boneless Skinless Chicken Breasts
- ¼ cup - Soy Sauce
- ½ cup - Tabanero Hot Sauce
- 4 slices - Sliced Pepperjack Cheese
- 2 - Large Pasilla Chilies
- 2 - Torta Rolls, Bolilla Rolls, or French Rolls (any will do)
Tabanero Corn Relish:
- 1 - Ear of Sweet White Corn
- 4 oz. - Cooked Black Beans (rinsed when removed from can)
- ¼ cup - Red Onion (chopped)
- ½ tsp. - Paprika
- 1 tbsp. - Sea Salt
- 1 tsp. - Cumin
- 1 tbsp. - Lime Juice
- 3 tbsp. – Tabanero Hot Sauce
Instructions:
- Thinly slice chicken breasts and marinate in ½ cup Tabanero hot sauce and soy sauce for 1 hour.
- Heat oven to 390 degrees and roast pasilla chilies on a baking (cookie) sheet until soft and flimsy.
- Mix all corn relish ingredients in a small bowl and set aside.
- When ready, place roasted pasilla chilies in an ice bath for 5 minutes and then remove skin and seeds. Then slice the chilies into thick, long strips and set aside.
- Grill the chicken breasts on BBQ with a high flame until cooked through.
- Slice torta rolls down the middle and layer chili strips, grilled chicken, corn relish, pepper jack cheese (melted on chicken or fresh), and of course, a little extra Tabanero hot sauce for an extra kick! Serve with your favorite tortilla chips to scoop up the extra corn relish, and enjoy!
- {Optional} Add grilled Green Onion stalks to Tortas. Makes for another delicious kick of flavor!