Thank you to the National Frozen & Refrigerated Foods Association (NFRA) for making this post possible. All comments, opinions and my love for exploring new cultures, tastes, and flavor combinations are my own!
You know how there are certain foods that can take you back to fond memories from childhood? They are not just faded memories, either; they are vibrant, present, vivid. They transport us back to unique moments, a summer vacation at grandma’s, or a rainy day of playing cards at Tia Ana’s. These are more than memories— they’re almost time travel!
Well, that’s the way I feel when I bite into a Torta de Milanesa.
You may know that a torta in Mexico is a special kind of sandwich made with a traditional bread roll called a bolillo (bow-lee-yo). The Milanesa part is the breaded chicken or breaded pork used for the protein. When I bite into a Torta Milanesa, I find myself sitting again at a picnic table, surrounded by my extended family, after having splashed around for hours at the natural hot springs near our home.
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Since March is Frozen Food Month, I was looking for inspiration when I opened my freezer and found it. I saw the Tyson Whole Grain Fun Nuggets there. I
t just dawned on me that I could make a convenient, tasty, high-quality, well-balanced torta de milanesa made with all-white meat chicken and 100% natural ingredients in almost no time at all. To be quite blunt about it, I couldn’t believe I hadn’t thought of it before!
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This delicious sandwich is also very budget-friendly— each large portion cost me just a little over $2.oo with plenty of condiments to spare.
Chicken Nugget Torta
Makes 8 tortas
- 1 bag Tyson Fun Nuggets or Tyson Chicken Nuggets
- 4 tablespoons sour cream
- 4 tablespoons mayo
- 12 cilantro sprigs, washed, divided
- 8 bolillos (found at almost any grocer that serves the Latino community or a Mexican bakery. You can also use French rolls)
- Yellow mustard to taste
- 8 lettuce leaves, washed
- 2 tomatoes, sliced
- 16-1/4 inch cheese slices of your choice (I like queso fresco, but you can use mozzarella, Swiss, cheddar or Monterey Jack)
- 2 avocados, peeled and sliced
- Pickled jalapeños (optional, but really great with it)
Pre-heat oven to 350 degrees F.
Warm up chicken nuggets following the instructions on the package. For me, it took 11-12 minutes.
Mix sour cream and mayonnaise (if you can get mayonnaise with lime juice, even better). Finely chop 4 cilantro sprigs, add to cream and mayo, mix well, and set aside.
Assemble the torta.
Cut one bolillo in half transversely, spread yellow mustard on one side and cilantro-cream-mayo on the other side. Add lettuce, tomatoes, cheese, 5 chicken nuggets, avocado and a cilantro sprig. Add sliced and seeded pickled jalapeños if you wish (I love them). Repeat.
Enjoy with a glass of drinkable yogurt.
My kids devoured them and asked for seconds!
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- These tortas are perfect for lunch, but are great for dinner, too. Just add a fruit salad and dessert. Try my inside-out cherry vanilla tres leches ice cream cake, pineapple popsicles, or check the freezer aisle in your supermarket for other delicious options.
- Allow the kids to help— they love placing the nuggets and the rest of the fixings on the tortas.
- If all of your family likes spicy foods, chop the pickled jalapeños up and add them to the mayo cream.