5 from 15 votes
Cemitas Poblanas Recipe
Cemitas Poblanas are sandwiches made with sesame-topped bread filled with a creamy chipotle chicken salad, fresh cabbage slaw with pickled jalapenos, and slices of avocado and Oaxacan cheese. The chicken is boiled and shredded, then mixed with mayonnaise, lime juice, and chipotle in adobo, imparting a smoky heat. Paired with the tangy slaw, these sandwiches offer a blend of creamy, crunchy, and spicy flavors typical of Mexican street food.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
sandwiches
Calories:
339 kcal
Course:
Lunch, Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 339
% 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.