Cemitas Poblanas Recipe
User Reviews
5
Cemitas Poblanas Recipe
Description
Cemitas Poblanas combine shredded chicken cooked until tender, then tossed with mayonnaise, lime juice, and minced chipotle peppers in adobo sauce to create a rich and smoky chicken salad. The pickled chipotle adds smoky spice balanced by acidity and creaminess.
The sandwich also includes a cabbage slaw made from thinly sliced cabbage, pickled jalapenos, cilantro, salt, and fresh lime juice. This provides a crisp, tangy counterpoint to the chicken salad. The fillings are layered on sesame-topped cemita rolls (or alternative buns) with slices of creamy Oaxacan or mozzarella cheese and fresh avocado, which add smooth textures and mild flavors that balance the heat and acidity.
These sandwiches make satisfying meals that deliver a mix of smoky, spicy, fresh, and creamy sensations. Preparing components ahead, such as making the chicken salad and slicing cabbage separately, can keep the sandwiches from becoming soggy.
Ingredients
Cabbage Slaw:
- 1/4 cabbage thinly sliced, head
- 1/2 (7-ounce) jalapeno pepper minced, pickled, canned, medley
- 1 tablespoon cilantro minced
- 1/2 teaspoon kosher salt more to taste
- lime juice from 1
Pulled Chicken Chipotle Salad:
- 1 pound chicken breast skinless, boneless
- 1/3 cup mayonnaise
- lime juice from 1
- 1 chipotle in adobo minced
- 1 teaspoon chipotle pepper in adobo from the can
- 1 teaspoon yellow mustard
- Pinch kosher salt
- black pepper freshly ground
Sandwich Assembly:
- 4 cemita bread or sesame bun or brioche bun
- 1/2 pound Oaxacan cheese or shredded mozzarella cheese, shredded
- 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
- Prepare the chipotle chicken salad a day ahead and refrigerate; add extra mayonnaise and adjust seasoning just before serving for best flavor.
- Slice cabbage the day before for convenience, but wait to toss with lime juice and salt until just before serving to maintain crunchiness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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