Mexican > Tortas

Chicken and Bacon Torta Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced
- 8 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped jalapeno pepper
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 (16-ounce) can refrigerated crescent rolls
- 1 cup shredded cheddar cheese

Special equipment needed:
- 9-inch springform pan

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, cook the chicken over medium-high heat until browned and cooked through, about 8-10 minutes. Remove from heat and let cool.

3. In a large mixing bowl, combine the mayonnaise, sour cream, cilantro, green onions, red bell pepper, yellow bell pepper, jalapeno pepper, garlic powder, salt, and pepper.

4. Add the cooked chicken and crumbled bacon to the bowl and mix well.

5. Unroll the crescent rolls and press them into the bottom and up the sides of the springform pan, making sure to seal any seams.

6. Pour the chicken and bacon mixture into the pan and spread it evenly.

7. Sprinkle the shredded cheddar cheese on top of the chicken mixture.

8. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

9. Remove from the oven and let cool for 5-10 minutes before slicing and serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings

Nutritional information:
- Calories per serving: 450
- Total fat: 30g
- Saturated fat: 10g
- Cholesterol: 95mg
- Sodium: 750mg
- Total carbohydrates: 22g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 23g

Substitutions for ingredients:
- Instead of chicken, you can use cooked and crumbled ground beef or turkey.
- Instead of bacon, you can use cooked and crumbled sausage or ham.
- Instead of cheddar cheese, you can use any type of shredded cheese you prefer.

Variations:
- Add sliced mushrooms or diced tomatoes to the chicken mixture.
- Use different types of peppers, such as poblano or serrano, for a spicier torta.
- Top the torta with sliced avocado or guacamole before serving.

Tips and tricks:
- Make sure to seal any seams in the crescent roll crust to prevent the filling from leaking out.
- Let the torta cool for a few minutes before slicing to make it easier to cut.
- Serve with a dollop of sour cream or salsa on top.

Storage instructions:
- Store any leftover torta in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the torta, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the torta on a platter with a side of salsa or guacamole.
- Garnish with chopped cilantro or sliced jalapenos.

Pairings:
- Serve with a side of Spanish rice or black beans.

Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables

Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil and continue baking.
- If the filling is too dry, add a tablespoon or two of chicken broth or water to the mixture.

Food safety advice:
- Make sure to cook the chicken and bacon to an internal temperature of 165°F to ensure they are fully cooked.

Food history:
- The torta is a traditional Mexican sandwich that typically includes meat, cheese, and vegetables.

Flavor profiles:
- Savory, smoky, and slightly spicy.

Serving suggestions:
- Serve the torta as a main dish for lunch or dinner.

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Region: Mexican

Taste: Savory, Salty, Smoky, Creamy, Tangy