Chicken Tortas with Coban Chile
Prep time
Cook time
Total time
A super easy grilled chicken torta with a special cobanero chile spice blend. This meal is so easy to prepare and has minimal clean up.
Recipe type: Main
Cuisine: Mexican
Serves: 4 tortas
  • one batch of this cobanero chile spice blend
  • four boneless and skinless chicken breasts, butterflied
  • olive oil
  • four bolillo rolls or your favourite sandwich rolls (preferably a crusty bread)
  • refried beans, optional (recipe is here)
  • Mexican crema or sour cream
  • Manchengo cheese slices, or your favourite cheese
  • 2 large Roma tomatoes, sliced
  • one or two avocados
  • slices of onion, optional
  • pickled jalapeño, sliced
  • lettuce
To Prepare the Chicken:
  1. Drizzle some olive oil over each side of the four chicken breasts, then rub the spice blend into all of them and on both sides. Set aside for at least 10 minutes to really let the spices seep into the meat. While you wait for the chicken you can prepare the toppings, you want to make sure everything is ready to go.
  2. Heat the charcoal grill or a large flat grill, once hot place the chicken on to it. Grill on one side for 8 minutes then flip over and grill until the chicken feels firm and when the juices run clear, it should take about another 4 to 6 minutes depending on how well you butterflied the chicken.
To Assemble the Tortas:
  1. Slice each roll in half going lenghtwise. On the bottom of the bread smear some refried beans, then add the lettuce and then place the grilled chicken on top. On each chicken breast add a slice of cheese, then continue to layer with the remaining ingredients as desired. Lastly, inside the top bun smear the crema or sour cream. Cut the sandwich in half if desired.
Recipe by Spicie Foodie ™ at