These snack-size chipotle chicken sliders are a great quick and easy meal.
Anytime I need a quick night meal, my go-to recipe is usually chicken. Most stores carry packs of chicken breast that are cut thin for quick cooking. I keep them in my freezer for a variety of recipes. One of my favorite ways to prepare them is with a simple chipotle spice rub/seasoning, pan-seared for just a few minutes per side. They are great for tacos, sliced over a salad, rice or for these tasty slider-size tortas. This is a great make-ahead recipe that is good for family gatherings or for that game day party. It’s fun to let everyone customize with their favorite toppings too. This was my first time trying muenster cheese as well. Wow, it’s so creamy and delicious. I can’t wait to try it in some of my favorite recipes.
1 1/2 pounds boneless chicken breast cutlets thin cut
1 to 2 tablespoons chipotle dry rub/seasoning store-bought or homemade
Season the chicken with dry rub/seasoning on both sides; cover and chill while you prep the other ingredients.
For chipotle salsa, heat 1 tablespoon olive oil to medium heat in a pan. Add the onions and garlic and sautee for 5 minutes. Add the tomatoes to the blender and just enough water to help blend the tomatoes. Blend until smooth and add to pan with onion/garlic mix. Add remaining ingredients for salsa into pan. Bring to a boil, reduce heat and continue cooking for 10 minutes or until salsa thickens and reduces slightly. Taste for salt and set aside.
Remove chicken from refrigerator and let it sit out while you prep the other torta ingredients. Mix all ingredients for chipotle cream, taste for salt. Cover and set aside. When ready to cook chicken, preheat 2 tablespoons of olive oil to medium heat in a skillet for a 3 to 5 minutes. Sear the chicken for 5 minutes per side, keeping the lid on skillet while you cook the chicken. Remove chicken from pan onto cutting board, tent loosely with foil paper and let sit for 5 minutes.
Preheat oven to 350ºF. Line a baking sheet with foil paper, set aside. Slice all the chicken as thin as you can, slicing against the grain; set aside. To assemble tortas, spread a thin layer of beans on bottoms of rolls, chicken slices, chipotle salsa, jalapeño strips, bacon and cheese. Spread some crema on top roll and place on top of cheese. Transfer tortas to the oven and bake just until cheese melts (about 6 to 8 minutes).
Before serving, add fresh lettuce, pico de gallo, guacamole and red onion to each torta.
Bake your bacon strips on a wire rack in a 400-degree oven for 20 to 25 minutes. Season lightly with fresh cracked pepper or light brown sugar and a little chipotle powder to add some extra flavors!
I forgot to add the chipotle salsa on top of chicken when I prepared these, so I just served it on the side. If you prefer to prepare your own chipotle spice rub/seasoning, combine 1/2 tablespoon chipotle powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon mustard powder, 1/2 teaspoon pepper and salt to taste.
It’s best not to add the cold garnishes until after you bake the tortas so that they don’t get soggy. If you wanted to prepare these ahead of time, bake as directed and wrap the tortas tightly in foil paper. Keep them in a baking dish cover with a kitchen towel until ready to serve.