Torta de Chilaquiles

tortas

Torta de chilaquiles is crispy, saucy chilaquiles piled into a warm bolillo roll with creamy beans, cheese, and a drizzle of crema. It’s messy, satisfying, and absolutely delicious, like a hug in sandwich form!

prep 15

cook 10

total 25

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Ingredients

▢ 1 recipe chilaquiles (either chilaquiles rojos or chilaquiles verdes)
▢ 4 bolillo bread rolls (or any sandwich roll you prefer)
▢ 1 cup refried beans
▢ ⅔ cup queso fresco (or feta)
▢ ½ cup Mexican crema (or sour cream)
▢ 1 small onion (sliced)

Instructions

Start by choosing your chilaquiles (rojos or verdes) and have your salsa and fried tortilla chips ready to go.
Warm up the refried beans, slice the onion, crumble the cheese, and set the crema aside.
Slice the bolillos and lightly toast the crumb side on a griddle over medium heat until golden. Don’t overdo it, you want a light crunch, not a hard crust.
While the bread is toasting, quickly make the chilaquiles. Heat the salsa in a pan, add the chips, and toss them to coat for about a minute, keeping them crunchy.
Spread a layer of refried beans on the bottom half of the bolillo. Top generously with the chilaquiles, followed by onion, crumbled cheese, and a drizzle of crema.
Close the sandwich with the top half of the bolillo and enjoy it while it’s warm.

Notes

Bolillos are always the first choice, but feel free to use any sturdy sandwich roll you prefer.
You can get creative with toppings and add shredded chicken, fried eggs, or even pickled chilies.

Nutrition Information