Step 1 - Preheat convection oven, with fan on high, to 375°F.

Step 2 - Cook the bacon slices on a sheet tray until brown and crispy. About 20 minutes.

Step 3 - Cook the Golden Crispy Breaded Filet for 12-13 minutes. For food safety, product must be cooked to a minimum internal temperature of 165°F as measured by a thermometer.

Step 4 - Add 1 Tbsp of Salsa Macha Ranch to the top half of each Cemita roll.

Step 5 -  Add 2 Tbsp of shredded Oaxacan cheese and ¼ cup of finely shredded napa cabbage to the top of half of each Cemita roll.

Step 6 - Add 2 Tbsp of Roasted Poblano-Avocado spread to the bottom half of each Cemita roll.

Step 7 - Place one cooked Golden Crispy Chicken Filet on the bottom half of each Cemita roll.

Step 8 - On top of each chicken filet, add 2 cooked bacon slices.

Step 9 - Finish with the top half of the Cemita bun on each sandwich and serve immediately.
 

Salsa Macha Ranch:

Step 1 – Combine all the ingredients in a mixing bowl and gently mix until thoroughly blended.

Step 2 – Can be stored refrigerated in an airtight container for up to 5 days.
 

Roasted Poblano-Avocado Spread:

Step 1 – Combine all the ingredients in a mixing bowl and gently mix until thoroughly blended.

Step 2 - Can be stored refrigerated in an airtight container for up to 5 days.