Queso, Chicken, and Green Chili Grilled Torta
Queso, Chicken, and Green Chili Grilled Torta

Queso, Chicken, and Green Chili Grilled Torta

Posted by lukemundy on May 02, 2010

My wife and I love grilled cheese sandwiches... so much so that we usually grill up a new creation at least once a week.

This recipe is adapted from one found in Grilled Cheese: 50 Recipes To Make You Melt, and is one of my favorites.


 2 Chicken Breasts
1 Tbsp Cornstarch
Olive Oil
1 Tbsp Lemon Juice

1 Can Green Chilies
1 Can Salsa Verde or Tomatillo Sauce
Queso Fresco or Cojita Cheese
Gouda or Jack Cheese
Sour Cream
4 Sourdough Rolls (we like to use the ciabatta rolls from Max's Bakery)
Salt & Pepper



Using a mallet, pound the chicken breasts to 1/2 inch thickness and cut in half (sized to fit on the rolls).  In a medium bowl combine the lemon juice, 2 Tbsp olive oil, cornstarch, and chicken. Mix until the chicken is well coated.  Season with salt and pepper to taste.

Cook the chicken in a skillet over medium high heat until the chicken is browned (about 2 min each side).  Remove the chicken and wipe the pan clean.  Return the pan to the burner to preheat for grilling.

Slice the sourdough rolls and top in the following order: salsa verde, chicken, cumin, green chilies, gouda, queso fresco, and a dollop of sour cream.  Close the sandwich and brush with olive oil.

Turn down the heat to medium low and place the sandwiches on the skillet, cooking for about 1-2 minutes each side.  I usually place a heavy skillet or grilling iron on top of the sandwiches to ensure a crispy grill.  (A panini press would also do the trick.

Slice and serve hot!