Roasted Zucchini, Onion & Chicken Torta

Name: Roasted Zucchini, Onion & Chicken Torta with Guacamole & Roasted Potato Wedges
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Kidney Beans; 1 Onion; 12 oz Potato; 1 Zucchini; 1 unit Jalapeño; 2 tbsp Mayonnaise; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 10 oz Chicken Cutlets; 4 tbsp Guacamole; 1 tbsp Mexican Spice Blend; 1 tsp Garlic Powder; 2 unit Demi-Baguette; tsp Salt, tsp; 1/2 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp; 1/4 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Guacamole & Roasted Potato Wedges

By Recipe0 System

Looking for a dynamic dinner? Meet the torta! Our take on this classic Mexican sandwich starts with crusty bread slathered with savory, spiced mashed beans and a layer of guac, then stacked high with roasted onion, sautéed zucchini, fresh tomato, Monterey Jack, and pickled jalapeño. With roasted potato wedges on the side, this super-stuffed sammie turns torta-lly dinner worthy!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Kidney Beans
1 Onion
12 oz Potato
1 Zucchini
1 unit Jalapeño
2 tbsp Mayonnaise
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
10 oz Chicken Cutlets
4 tbsp Guacamole
1 tbsp Mexican Spice Blend
1 tsp Garlic Powder
2 unit Demi-Baguette
tsp Salt, tsp
1/2 tbsp Butter, tbsp
2 tsp Olive Oil, tsp
1/4 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Peel onion and slice into ½-inch-thick rounds. Core and quarter jalapeño lengthwise, removing ribs and seeds for less heat. Zest and quarter lime. Drain beans, reserving liquid. Trim and halve zucchini widthwise; cut each half lengthwise into ¼-inch-thick planks. Thinly slice tomato into rounds.
2

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss onion rounds on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast onion on top rack and potatoes on middle rack.) TIP: If onion is done before potatoes, remove from sheet and continue roasting potatoes.
3

Meanwhile, in a small, microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; cover with plastic wrap. Microwave on high for 30-45 seconds. Keep covered and set aside until ready to use.

In a separate small bowl, combine guacamole and mayonnaise.
4

Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add half the beans and ¼ cup bean liquid. (For 4 servings, use all the beans and ½ cup bean liquid). Season with Mexican Spice Blend, half the garlic powder (you’ll use the rest later), salt, and pepper. Bring to a simmer and cook until liquid has mostly evaporated, 5-7 minutes.
5

Using a potato masher or fork, mash beans until mostly smooth. Remove pot from heat and stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. Add lime zest to taste.

Pat chicken or steak dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
6

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook until lightly browned, 2-5 minutes per side. Season with remaining garlic powder, salt, and pepper.

Halve baguette lengthwise. Spread guacamole mixture on cut sides of top buns. Spread bean mixture onto cut sides of bottom buns. Fill baguettes with a few slices of zucchini, onion, and tomato (we used 2-3 slices each). Top with Monterey Jack and pickled jalapeño to taste.

Thinly slice chicken crosswise or slice steak against the grain; layer over tomato.
7

Divide tortas and potato wedges between plates. Serve with remaining lime wedges on the side.

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