Hot Torta of Chicken, Green Chile, Queso Fresco and Gouda

• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 garlic cloves, minced
• salt and pepper
• 4 thinly sliced chicken breasts, cutlets (about 1 lb total)
• 2 tablespoons extra virgin olive oil
• 4 sourdough rolls, halved
• salsa verde
• 1 (3 ounce) canroasted mild green chilies, diced
• 14 teaspoon cumin seed
• 4 ounces queso fresco or 4 ounces feta cheese
• 4 ounces gouda cheese or 4 ounces monterey jack cheese, thinly sliced
• 4 tablespoons sour cream

1. In a shallow bowl, combine lemon juice, cornstarch, garlic, salt and pepper (to taste).
2. Add chicken cutelets, toss to coat.
3. Heat a large, heavy nonstick skillet over med-high heat.
4. Add 1 TBSP of the oil and saute chicken until browned and cooked through, about 2 minutes per side.
5. Set chicken aside and wipe pan clean for later use.
6. Open each roll and lightly brush the outsides with the remaining oil.
7. Inside, spread a spoonful of salsa, then a layer of chicken, a layer of diced chilis, a sprinkling of cumin and both cheeses.
8. Top with sour cream, then press sandwich closed.
9. Heat skillet over med-high heat and place sandwiches in skillet.
10. Reduce heat to med-low and cook until bread is golden in spots and cheese has melted, about 6 minutes per side.
11. For crisper, thinner sandwiches, press the sandwiches as they cook, by weighting them with another skillet or a wide-bottomed saucepan.
12. Cut sandwiches in half and serve immediately, with additional salsa on the side.

lemon juice, cornstarch, garlic, salt, chicken breasts, extra virgin olive oil, sourdough rolls, salsa verde, green chilies, cumin, queso fresco, gouda cheese, sour cream

Taken from www.food.com/recipe/hot-torta-of-chicken-green-chile-queso-fresco-and-gouda-115972 (may not work)