Cemitas Poblanas Recipe
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5.0
15 reviews
Excellent
Cemitas Poblanas Recipe
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These Cemitas Poblanas are an easy way to use up leftover chicken or amp up a classic chicken sandwich. It's full of flavor from mustard, chipotle mayo, and pickled jalapeños.
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Ingredients
Cabbage Slaw:
- 1/4 head of cabbage thinly sliced
- 1/2 (7-ounce) can pickled jalapeños medley minced
- 1 tablespoon minced cilantro
- 1/2 teaspoon kosher salt more to taste
- juice from 1 lime
Pulled Chicken Chipotle Salad:
- 1 pound skinless boneless chicken breasts
- 1/3 cup mayonnaise
- juice from 1 lime
- 1 chipotle in adobo minced
- 1 teaspoon chipotle in adobo brine from the can
- 1 teaspoon yellow mustard
- Pinch kosher salt
- freshly ground pepper
Sandwich Assembly:
- 4 Cemita bread or sesame bun or brioche bun
- 1/2 pound shredded Oaxacan cheese (or shredded mozzarella cheese)
- 1 avocado sliced
Instructions
To Make the Chipotle Chicken Salad:
- To a pot of water, add the chicken breasts. Cover with water and bring to a boil, cooking for about 20 to 25 minutes, until the chicken is firm to the touch. Transfer to a cutting board or plate and allow to cool to room temperature. Shred the chicken using two forks.
- Transfer shredded chicken to a bowl, along with the mayonnaise, lime juice, minced chipotle in adobo, brine, French’s Classic Yellow Mustard, salt and a few turns of freshly ground pepper. Toss until combined. Give it a taste and adjust any of the seasonings to taste. I added a few more pinches of salt.
To Make the Cabbage Slaw:
- To a medium bowl, add the cabbage, pickled jalapeños, cilantro, salt and lime juice. Toss together and give it a taste; add any needed salt to taste.
To Assemble the Cemitas:
- If this is for a party, then add all of the components to bowls and platters to ensure that the sandwiches don’t get soggy.
- If serving to eat right away, slice the cemita buns in half. Add a few spoonfuls of the chicken mixture to the bottom half of the cemita bread and then top it with a handful of Oaxacan or mozzarella cheese, a few slices of avocado and then lastly, a big spoonful of slaw. Add the other half of the bun and then serve.
Notes
- Tips and Tricks:
- Tips and Tricks:
- Make the chipotle chicken salad the day before and store it in the fridge. Just before serving, add a bit more mayo and seasoning.
- Slice up the cabbage the day before. If you make the slaw the day before, it’ll be less crunchy so simple slice up the cabbage and toss just before setting it out for guests.
Nutrition Information
Show Details
Serving
4g
Calories
339kcal
(17%)
Carbohydrates
5g
(2%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
80mg
(27%)
Sodium
592mg
(25%)
Potassium
663mg
(19%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
295IU
(6%)
Vitamin C
6mg
(7%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 339kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 80mg | 27% |
| Sodium | 592mg | 25% |
| Potassium | 663mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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