Grilled Chicken Tortas

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Southern Living


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4 large skinned and boned chicken breast halves

1 (16-ounce) container refrigerated hot chile salsa

1/4 cup tequila

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

3 poblano peppers

1/4 teaspoon salt

1 (16-ounce) can refried beans or black beans

1 tablespoon olive oil

8 (6-inch) crusty sandwich rolls, split

3 avocados, peeled and mashed

2 cups (8 ounces) shredded Monterey Jack cheese

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