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Chile Carnitas on Cemitas Rolls


  • 2 ripe avocados, pitted, peeled, mashed
  • 4 Mexican cemita rolls, horizontally cut in half, toasted
  • 1/2 cup chopped fresh cilantro
  • 1 lb. heated carnitas OR pulled pork
  • 6 oz. shredded string cheese OR Mozzarella cheese
  • 4 canned chipotle peppers in adobo, finely chopped
  • 1/2 large white onion, thinly sliced
  • 1 large plum tomato, thinly sliced crosswise


  • 1. Spread avocado evenly on cut surfaces of rolls. Sprinkle with cilantro.
  • 2. Layer bottom of rolls with carnitas, cheese, chipotle peppers, onion and tomato. Cover with top of rolls and serve.
  • Nutritional information per serving: Calories 711; Total Fat 32g; Saturated Fat 13g;
  • Trans. Fat 0g; Cholesterol 113mg; Sodium 1722mg; Total Carbohydrate 71g; Dietary Fiber 11g;
  • Total Sugars 24g; Protein 34g