1. 1. Start by seasoning the boneless chicken with salt, pepper, and chipotle in adobo. In a pan, heat a splash of olive oil over medium heat. Add the seasoned chicken, cooking it until it’s fully cooked through and golden brown on the outside. This usually takes about 6 to 7 minutes per side, depending on the thickness of your chicken. Once cooked, slice or shred the chicken into pieces suitable for layering.

2. 2. Next, slice the telera or bolillo rolls in half. If you prefer a little extra crunch, lightly toast the inside of the rolls in the same pan you used for the chicken.

3. 3. On the bottom half of each roll, generously spread a layer of refried beans. This not only adds flavor but also helps to keep the sandwich structure intact.

4. 4. Layer the sliced or shredded chicken on top of the refried beans, ensuring even coverage across both sandwiches.

5. 5. Now, it’s time to pile on the toppings! Start with slices of avocado, followed by shredded lettuce, sliced tomato, thinly sliced onion, and the tangy pickled jalapeños. Finish off with a sprinkle of queso fresco or mozzarella cheese.

6. 6. As a final touch, spread mayonnaise or crema on the top bun before closing your sandwich. Press down gently, slice it in half if desired, and serve immediately while it’s warm!