Spicy Chicken Torta With Bolillo Rolls

• 1/4 cup Mazola Corn Oil
• 1/4 cup cider vinegar
• 2 whole chipotle chiles in adobo sauce finely chopped
• 1 teaspoon Mazola(R) Chicken Flavor Bouillon Powder
• 2 cloves garlic finely minced
• 1 teaspoon Spice Islands Oregano
• 1 teaspoon sugar
• 6 boneless skinless chicken breasts
• 1/2 bread
• 4 ounces cream cheese softened
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 whole chipotle chiles in adobo sauce finely chopped
• 1/2 cup refried beans
• leaf lettuce
• 1 avocado thinly sliced
• 1 seedless cucumber thinly sliced
• 2 Roma tomatoes thinly sliced
• 1/2 cup red onion slivers
• 4 ounces queso fresco cheese crumbled

1. Combine oil, vinegar, chipotle chilies, bouillon powder, garlic, oregano and sugar in a resealable plastic bag. Add chicken and turn to coat thoroughly. Marinate at least 30 minutes, turning occasionally, in the refrigerator.
2. To make chipotle spread: Combine cream cheese, cilantro, lime juce and chipotles in a small bowl. Mix well. Refrigerate until ready to assemble sandwiches.
3. Remove chicken from marinade; discard remaining marinade. Grill over medium direct heat for 12 to 16 minutes, turning once. Transfer chicken to a cutting board and allow to rest for 5 minutes. Thinly slice chicken across the grain.
4. To assemble the Torta, place roll halves onto a large cutting board. Spread a thin coating of the Spicy Chipotle Spread on the inner surface of each roll half. Line the bottom half with the refried beans and then top with chicken slices. Arrange a single layer of each desired topping ingredient on top of the chicken ending with the top half of the bread. Firmly press sandwich together.

corn oil, cider vinegar, chicken flavor, garlic, oregano, sugar, chicken breasts, bread, cream cheese, fresh cilantro, lime juice, beans, leaf lettuce, avocado, cucumber, tomatoes, red onion, fresco cheese

Taken from www.yummly.com/recipe/Spicy-Chicken-Torta-with-Bolillo-Rolls-1278154 (may not work)