Torta de Chilaquiles is a unique Mexican breakfast sandwich, especially popular in Mexico City where it’s also known as a torta tecolota. For this one-of-a-kind breakfast sandwich, toasted bolillo rolls are filled with refried beans and spicy chilaquiles topped with crumbled queso fresco, Mexican crema, red onion, and fresh cilantro. Whenever I make chilaquiles, I always make a little extra just so I have some leftover to enjoy in this delicious torta. For a heartier sandwich, you can also add a little shredded chicken or pork to the filling or top the chilaquiles with a fried egg.
Reheat the chilaquiles and refried beans on the stove or in the microwave until very hot.
Toast the bolillo rolls on a comal or griddle over medium heat until lightly golden; remove from heat. Spread 2 tablespoon of refried beans on each slice of bolillo roll. Spoon 1/2 cup of chilaquiles on bottom slice of bolillo roll. Top with 1 to 2 tablespoons of crumbled queso fresco, a drizzling of Mexican crema, and chopped cilantro. Cover with top slice of bolillo roll. Serve with fresh serrano chiles or pickled jalapeños.