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Slow-Cooker Mexican Torta

Slow-Cooker Mexican Torta


• 6 Turano French Rolls
• 1/2 lbs boneless chicken breasts
• 1 jar (16 oz) salsa
• 1 envelope taco seasoning
• 4 medium tomatoes, chopped
• 1/2 minced cilantro
• 2 cups shredded cheddar cheese


① In a greased 3-qt. slow cooker, combine chicken, salsa and taco seasoning. Cook, covered, on low until chicken is tender, 4-5 hours.
② Preheat oven to 375 degrees. Using forks or meat shredding tool, shred chicken breasts. Once shredded, sprinkle with cheese, add in chopped tomatoes and minced cilantro. Mix until combined.
③ Place 6 French Rolls on a baking sheet. Fill each roll with the chicken mixture and top with shredded cheese. Place in the oven for 10 minutes, until cheese is melted and bread is toasted. Topped with additional cilantro, serve and enjoy.

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