Mexican Cemita Poblana Recipe
Cemita Poblana is a hearty sandwich packed with meat, avocado, Oaxaca cheese, and papalo.
Ingredients
- Eggs, beaten – 4
- Breadcrumbs – 3 cups
- Chicken cutlets – 4
- Salt and black pepper – to taste
- Cooking oil – ¼ cup
- Cemitas rolls or brioche rolls topped with sesame seeds – 4
- Ripe avocados, sliced – 2
- Queso Oaxaca, shredded – 10 oz.
- Sweet onion, sliced – 1
- Pápalo – 12 leaves
- Chipotle peppers or jalapeño, thinly sliced – 4
- Olive oil
Instructions
- Place the beaten eggs and breadcrumbs in two shallow separate dishes.
- Season the cutlets with salt and pepper.
- Dip both sides of the cutlets into the eggs, then coat with the breadcrumbs. Set aside.
- In a skillet over medium high heat, heat the oil then fry the cutlets, turning them once, until golden brown on both sides (about 4 to 5 minutes per side).
- Place the cutlets on paper towels to drain the excess oil.
- Slice the cemita rolls and slightly toast them.
- On one side of the roll, place the avocado slices.
- Place the chicken on top of the avocado.
- Layer on the cheese, onions, peppers and papalo and more avocado if desired.
- Drizzle with olive oil.
- Cover with the top side of the bread and serve.
Nutrition
Calories: 1513kcalCarbohydrates: 130gProtein: 78gFat: 76gSaturated Fat: 20gCholesterol: 457mgSodium: 2187mgFiber: 17gSugar: 18g
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