By Protein
Hot Honey Chicken Elote Torta Recipe
Ingredients
- 1 ea. Bolillo Roll or Hoagie Roll
- 4 oz. Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Breast Chunks
- 2 oz. Elote Spread (Sub Recipe)
- 1/4 ea. Avocado, sliced
- 1 tsp. Tajin
- 1 tbsp. Cotija Cheese, crumbled
- 3-4 sprigs Cilantro, fresh picked
- Alternative Product: Tyson® Honey Stung® Fully Cooked Lightly Breaded Original Honey Chicken Breast Chunks
Turn up the heat with this sandwich that knows how to bring the flavor! Spicy honey chicken breast chunks meet smoky roasted corn, creamy avocado and a dash of chili for a torta that brings the heat and keeps it sweet.
Directions
- Preheat fryer to 350F. Deep fry breast chunks 5 -7 minutes or until internal temperature reaches a minimum of 140F. Hold hot for service.
- Split roll open and toast the inside.
- Spread elote spread over the inside of bun and then plate breast chunks inside bun.
- Tuck sliced avocado in beside breast chunks.
- Garnish with tajin, crumbled cotija cheese, and fresh cilantro.
- Serve warm.
Elote Spread
Ingredients
- 4 ea. Corn, whole
- 1 tsp. Canola Oil
- 1/ tsp. Salt
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1/2 cup Feta Cheese, crumbled
- 1 tsp. Tajin
- 1 tsp. Smoked Paprika
- 1/2 tsp. Garlic, granulated
- 1 tbsp. Cilantro, fresh, chopped
Directions
- Preheat grill to medium high heat.
- Brush cleaned ears of corn with oil and season with salt.
- Grill corn directly over heat turning occasionally, until it is charred and cooked through about 8 - 10 minutes. Remove from the grill and allow to cool slightly.
- Remove corn from the cob.
- Combine corn with the rest of the ingredients in a bowl and mix until well combined.
- Chill and reserve for recipe build.
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