Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese , softened

  2. 4 ounce goat cheese , softened

  3. 1/2 cup shredded Cheddar and pepper Jack cheese blend (about 2 ounces)

  4. 1 cup chopped cooked chicken

  5. 1 1/2 cup Pace® Picante Sauce

  6. 1/2 teaspoon Italian-seasoned bread crumbs

  7. 1/2 teaspoon dried cilantro leaves, crushed

  8. 2 teaspoon chopped fresh cilantro leaves

  9. 1/2 teaspoon ground black pepper

  10. 3 tablespoon olive oil

  11. 3 cup mixed salad greens

Instructions Jump to Ingredients ↑

  1. Stir the cream cheese, goat cheese, Cheddar and pepper Jack cheese blend, chicken and 1/2 cup picante sauce in a medium bowl. Cover and refrigerate for 15 minutes.

  2. Stir the bread crumbs, cilantro and black pepper on a plate.

  3. Shape the cheese mixture into 18 patties. Coat the patties with the bread crumb mixture. Place the patties onto a plate. Cover and refrigerate for 30 minutes or until the patties are firm.

  4. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the patties in batches and cook for 1 minute or until they're lightly browned on both sides.

  5. Arrange the greens on 6 plates. Top each with 3 tortas de pollo. Top with the remaining picante sauce.


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