Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil
A Brooklyn bodega staple (the humble pita) moonlighting as a crispy Oaxacan tlayuda. We're toasting flatbreads until they crackle, swiping them with garlicky smashed pinto beans, piling on shortcut rotisserie chicken tossed in a 3-minute toasted guajillo oil, and burying the whole thing in melted quesillo and bright, crunchy cabbage. Lunch in 15 minutes, zero suffering.
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Timeline
Ingredients
- 1.5 cups Rotisserie chicken(Shredded. Grab it from the fridge; cold is perfectly fine since we're broiling it.)
- 2 Pita breads or thick flatbreads(Bodega Mode saves the day. We want them about 6-8 inches across.)
- 1 cup Canned pinto beans(Rinsed, but keep just a splash of water so they mash easily. (We're skipping the long simmer today.))
- 1 Dried guajillo chile(Stemmed and seeded. Pantry swap: 1 tsp smoked paprika + ½ tsp crushed red pepper flakes.)
- 3 tbsp Olive oil(Your everyday cooking oil.)
- 1 Garlic clove(Smashed with the flat of your knife. No need to mince.)
- 1 cup Quesillo or low-moisture mozzarella(If using Oaxacan quesillo, pull it into strings. If using mozzarella, shred it.)
- 1.5 cups Green cabbage(Shredded thin. This is our freezing cold, crunchy contrast.)
- 2 Limes(Juiced. Taste your limes—if they're super tart, use a little less.)
- 1 pinch Kosher salt(To taste. Salt as you go, please!)
Instructions
- 1
You're going to start by building a 3-minute flavor bomb. Tear the 1 Dried guajillo chile into large pieces. Heat a dry skillet over medium heat and toast the chile pieces for about 30 seconds until they smell amazing. Turn off the heat. Immediately add 3 tbsp olive oil and 1 Garlic clove. Swirl it around and let it steep. The oil will turn a gorgeous sunset red. (If using the paprika swap, just warm the oil and spices gently for 30 seconds).
3 min
Tip: Don't walk away while toasting the chile! It burns in seconds and gets bitter.
- 2
Turn your oven broiler on high. Wipe out that same skillet with a paper towel (careful, it's hot) and set it back over medium heat. Lay your 2 Pita breads or thick flatbreads flat in the dry skillet. Toast them for 2-3 minutes per side until they are cracker-crisp. We want them sturdy enough to hold our toppings without flopping.
5 min
Tip: Press down gently with a spatula so the pita makes even contact with the pan.
- 3
Mom math: while the pitas toast, throw your 1 cup Canned pinto beans in a bowl with 1 pinch Kosher salt and a squeeze of 1 Lime juice. Use a fork or potato masher to aggressively smash them until creamy but still a little chunky.
3 min
Tip: Taste it—then decide if it needs more salt. Canned beans vary wildly in sodium.
- 4
Fish the garlic clove out of your guajillo oil and toss it. Drizzle half of that gorgeous red oil over your 1.5 cups Rotisserie chicken in a bowl. Toss it until the chicken is coated, warm, and woke up from its fridge nap.
2 min
Tip: This is how we fix leftover chicken—fat, spice, and flavor!
- 5
Ándale, let's assemble. Transfer the crispy pitas to a baking sheet. Swipe a generous layer of mashed beans over each, right to the edges. Pile on the guajillo-dressed chicken, then bury it in 1 cup Quesillo or low-moisture mozzarella. Slide the tray under the broiler for 2-4 minutes until the cheese is bubbling, melted, and getting little golden freckles.
4 min
Tip: Watch the broiler like a hawk! It goes from 'perfect' to 'charcoal' in 30 seconds.
- 6
While the cheese melts, put your 1.5 cups Green cabbage in a bowl. Drizzle it with the remaining half of your guajillo oil, a big squeeze of 1 Lime juice, and 1 pinch Kosher salt. Toss well. We want this cold, bright, and crunchy.
2 min
Tip: Crunchy acid is the secret to cutting through rich beans and cheese.
- 7
Pull the bubbly 'tlayuditas' out of the oven. Immediately pile a handful of the cold, limey cabbage right on top of the hot cheese. Cut into wedges and eat immediately. We are not suffering for lunch today!
1 min
Tip: Texture contrast is everything here: hot/cold, creamy/crunchy.
Chef's Notes
If You've Got a Mexican Market Nearby: Swap the pita for actual thin corn tlayudas or large, sturdy tostadas, and grab real quesillo. But the bodega pita trick is a lifesaver when you just want Oaxacan flavor logic in the middle of a busy Tuesday.
Frequently Asked Questions
How long does Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil take to make?
Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil takes about 15 minutes total. That includes 5 minutes of prep and 10 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil?
The main ingredients are: Rotisserie chicken, Pita breads or thick flatbreads, Canned pinto beans, Dried guajillo chile, Olive oil, Garlic clove, Quesillo or low-moisture mozzarella, Green cabbage, Limes, Kosher salt.
What type of meal is Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil?
Crispy Pita “Tlayuditas” with Rotisserie Chicken & Toasted Guajillo Oil is categorized as: lunch, snack.
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