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Turn up the heat with this sandwich that knows how to bring the flavor! Spicy honey chicken breast chunks meet smoky roasted corn, creamy avocado and a dash of chili for a torta that brings the heat and keeps it sweet.
YIELD: 1 EA.
AMOUNT | MAIN INGREDIENTS |
1 ea. | Bolillo Roll or Hoagie Roll |
4 oz. | Tyson® Honey Stung® Fully Cooked Lightly Breaded Hot Honey Chicken Breast Chunks |
2 oz. | Elote Spread (Sub Recipe) |
1/4 ea. | Avocado, sliced |
1 tsp. | Tajin |
1 tbsp. | Cotija Cheese, crumbled |
3-4 sprigs | Cilantro, fresh picked |
Elote Spread
Yield: 32 oz.
AMOUNT | SUB-RECIPE INGREDIENTS |
4 ea. | Corn, whole |
1 tsp. | Canola Oil |
1/ tsp. | Salt |
1/2 cup | Mayonnaise |
1/2 cup | Sour Cream |
1/2 cup | Feta Cheese, crumbled |
1 tsp. | Tajin |
1 tsp. | Smoked Paprika |
1/2 tsp. | Garlic, granulated |
1 tbsp. | Cilantro, fresh, chopped |
Step 1: Preheat fryer to 350F. Deep fry breast chunks 5 -7 minutes or until internal temperature reaches a minimum of 140F. Hold hot for service.
Step 2: Split roll open and toast the inside.
Step 3: Spread elote spread over the inside of bun and then plate breast chunks inside bun.
Step 4: Tuck sliced avocado in beside breast chunks.
Step 5: Garnish with tajin, crumbled cotija cheese, and fresh cilantro.
Step 6: Serve warm.
Elote Spread
Step 1: Preheat grill to medium high heat.
Step 2: Brush cleaned ears of corn with oil and season with salt.
Step 3: Grill corn directly over heat turning occasionally, until it is charred and cooked through about 8 - 10 minutes. Remove from the grill and allow to cool slightly.
Step 4: Remove corn from the cob.
Step 5: Combine corn with the rest of the ingredients in a bowl and mix until well combined.
Step 6: Chill and reserve for recipe build.
Lunch
Dinner
American
Chicken