Mexican Tortas (or Torta Mexicana) is a popular sandwich in Mexico with crispy, breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers. It's one of my very favorite sandwiches!
My all-time favorite Mexican Torta.
I fell in love with this type of Mexican sandwich when living in Puebla, Mexico and it's been a favorite of my husband and mine for decades. It's just a few simple ingredients, but paired all together it's fantastic! This one is a torta de milanesa (crispy breaded chicken) and we slather the torta roll with mayo, refried beans, guac and pickled jalapeños.
Serve the sandwich with fresh fruit and Mexican Rice, esquites or elote Mexican corn, if desired. For dessert try tres leches, arroz con leche, sopapillas, or fresas con crema.
How to make a Mexican Torta:
Cook Chicken: Pound the chicken breast halves until they are thin (or slice the chicken horizontally into thin filets. Dip the chicken in beaten egg then breadcrumbs and cook in a hot oiled skillet until crispy and cooked through.
Assemble Torta: Toast ciabatta roll and spread with a thin layer of mayonnaise, refried beans, and mashed avocado. Add chicken, cheese, and peppers.
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Mexican Torta
Our favorite Mexican Torta sandwich includes crispy, breaded chicken (chicken milanese), cheese, refried beans, guacamole, and pickled peppers.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 704kcal
Author Lauren Allen
Cost 13
Equipment
Pan
Ingredients
4 chicken breast halves
4 torta or ciabatta rolls , or similar
1/4 cup mayonnaise (56g)
1/3 cup refried beans* (87g)
1 avocado , mashed with a fork
2 mozzarella string cheese sticks* or shredded mozzarella or oaxaca cheese
1 cup breadcrumbs (112g)
2 large eggs
3-5 Tablespoons oil , vegetable or canola oil
1 can pickled jalapeños*
Instructions
Prep chicken: Pound chicken with a meat mallet until evenly thin. Add breadcrumbs and eggs to two separate shallow bowls. Dip chicken in beaten egg mixture, then coat in breadcrumbs.
4 chicken breast halves, 1 cup breadcrumbs, 2 large eggs
Cook chicken: Place a skillet over medium-high heat and generously coat with oil. Add chicken and cook for a few minutes, flipping once, until crispy and cooked through.
3-5 Tablespoons oil
Assemble: Toast ciabatta slices. Spread with a thin layer of mayonnaise, then refried beans and mashed avocado. Add chicken, a few strings of mozzarella cheese and a few pickled jalapeños. Serve immediately.
4 torta or ciabatta rolls, ¼ cup mayonnaise, ⅓ cup refried beans*, 1 avocado, 2 mozzarella string cheese sticks*, 1 can pickled jalapeños*
Video
Notes
Yield: 4 Sandwiches. Serving Size: 1 Sandwich
Refried Beans: I use one can of pinto beans and mash the beans with a fork. Season with a little salt, cumin and garlic powder, to taste.
Cheese: In Mexico they use Oaxaca cheese, but mozzarella is a good substitute if you can't find it.
Jalapeños: I love the La Costeña Brand of pickled jalapeños found in the Mexican aisle at any grocery store.
Nutrition
Calories: 704kcal | Carbohydrates: 55g | Protein: 41g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 2375mg | Potassium: 794mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 4mg
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I originally shared this recipe April 2015. Updated April 2019 and April 2025.