Mexican

Pepper Jack & Milanesa Torta

Servings: 4
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Pepper Jack & Milanesa Torta
Servings
4

Ingredients
  • FOR MILANESAS (Steaks):
  • 4 Thin cut steaks
  • Salt and pepper to taste
  • 1/4 tsp. Onion powder
  • 1/4 tsp. Garlic powder
  • 4 Tbsp. Flour
  • 1 Egg, beaten
  • 2 cups Bread crumbs
  • 1/2 cup Oil, for frying
  • 8 Slices Sargento® Pepper Jack Cheese
  • FOR TORTAS:
  • 4 Bolillo rolls
  • 8 Tbsp. Refried black beans
  • 8 Tbsp. Mayonnaise
  • FOR GARNISH:
  • 12 slices Tomato
  • 4 slices Onion
  • 1 Avocado, thinly sliced
  • Pickled jalapeños, as desired
Directions
  1. Season the steaks with salt, pepper, onion and garlic powder. Lightly flour on both sides, pass the steaks through the beaten egg and finally through the bread crumbs, pressing the steaks firmly so that the steaks are well breaded. Fry each steak at medium heat until light golden brown on both sides. Remove from heat and place on plate lined with paper towel to remove excess fat. Place the breaded steaks on an oven tray, top each steak with 2 slices of Sargento® Sliced Pepper Jack Cheese and broil in a medium high oven until medium golden brown an bubbly, remove steaks from the oven.
  2. Cut the bolillos horizontally in half. Spread the bottom halves with refried beans and the top halves with mayonnaise.
  3. Place one piece of breaded steak on top on the bottom of the bolillo with the refried beans, top each Torta with 3 slices of tomato 1 slice on onion, and 4 slices of avocado, close with the top of the bolillo, serve with pickled jalapeño peppers. Enjoy!

Serving Size

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 43.00g 66%
Sat. Fat 15.00g 75%
Mono Unsat. Fat 16.00g
Poly Unsat. Fat 8.00g
Cholesterol 140mg 47%
Sodium 1640mg 68%
Amount/Serving%DV*
Total Carbohydrate 93g 31%
Dietary Fiber 10g 40%
Sugars 9g
Protein 51g
Amount/Serving%DV*
Vitamin A 74RE
Vitamin C 12mg 20%
Calcium 461mg 45%
Iron 9mg 50%