By Cuisine

Puebloan-Style Sandwich Recipe

Yield: 6 EACH Servings
12 Ingredients
Puebloan-Style Cemita Sandwich.

Ingredients

Mexican bun with Tyson Red Label® Fully Cooked Breaded Golden Crispy Chicken Breast Filet , Wright® Brand Natural Hickory Smoked Bacon , shredded Oaxaca cheese, napa cabbage, roasted poblano-avocado spread, and a Salsa Macha Ranch.
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Made with Hillshire Farm® Cupping Pepperoni, 20 slices per oz.

Directions

  1. Preheat convection oven, with fan on high, to 375°F.
  2. Cook the bacon slices on a sheet tray until brown and crispy. About 20 minutes.
  3. Cook the Golden Crispy Breaded Filet for 12-13 minutes. For food safety, product must be cooked to a minimum internal temperature of 165°F as measured by a thermometer.
  4. Add 1 Tbsp of Salsa Macha Ranch to the top half of each Cemita roll.
  5. Add 2 Tbsp of shredded Oaxacan cheese and ¼ cup of finely shredded napa cabbage to the top of half of each Cemita roll.
  6. Add 2 Tbsp of Roasted Poblano-Avocado spread to the bottom half of each Cemita roll.
  7. Place one cooked Golden Crispy Chicken Filet on the bottom half of each Cemita roll.
  8. : On top of each chicken filet, add 2 cooked bacon slices.
  9. Finish with the top half of the Cemita bun on each sandwich and serve immediately.

Salsa Macha Ranch

Yield: 8 OZ.

Ingredients

  • 3/4 cup Ranch Dressing - Commercially Prepared
  • 2 Tbsp Salsa Macha -Commercially Prepared

Directions

  1. Combine all the ingredients in a mixing bowl and gently mix until thoroughly blended.
  2. Can be stored refrigerated in an airtight container for up to 5 days.

Roasted Poblano-Avocado Spread

Yield: 2 1/2 CUPS

Ingredients

  • 1 cup Ranch Dressing - Commercially Prepared
  • 1/2 cup Roasted Poblano Chilies - Peeled & Seeded
  • 1 cup Avocado Pulp

Directions

  1. Combine all the ingredients in a mixing bowl and gently mix until thoroughly blended.
  2. Can be stored refrigerated in an airtight container for up to 5 days.