Lunch · 45 min · mexican

Cemitas Poblanas

A Mexican lunch built around cemita rolls and breaded chicken cutlets — on the table in 45 minutes. At 640 calories and 36g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Cemita rolls
• 4 Breaded chicken cutlets
• 1 cup Oaxaca cheese
• 1 Avocado
• 1 bunch Papalo
• 3 Chipotle in adobo
• 1/4 cup Mayonnaise
• 1/2 White onion

Steps

1. Fry the breaded cutlets until deeply golden and crisp, then drain on a rack.
2. Mash the chipotles into the mayonnaise for a smoky, fiery spread.
3. Toast the cemita rolls cut-side down in a little oil until crisp. The sesame-crusted roll is the signature.
4. Spread both halves with chipotle mayo. Layer the cutlet, Oaxaca cheese, avocado, and onion.
5. Crown with papalo leaves — the pungent Pueblan herb that makes a cemita a cemita. No papalo, no cemita.
6. Press, cut, and serve immediately while the cutlet is still crackling.

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