California Avocado Milanesa Torta Sliders

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Nutritional Highlights (per serving)

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23 g
Total Fat
51 g
Total Carbs
15 g
75 mg


Serves: 8
cup  all-purpose flour
  eggs, lightly beaten
cups  panko breadcrumbs
tsp.  salt
  ripe Fresh California Avocados, seeded, peeled and quartered
  ancho chiles, stemmed and seeded
1/2  cup  mayonnaise
  As needed  Salt, to taste
  As needed  vegetable oil (for frying)
  smoked bacon slices, cooked until crisp and cut in half
  slider rolls
cup  refried beans, warmed
cup  shredded romaine lettuce
cup  shredded Queso Oaxaca
  plum tomatoes, thinly sliced
  small white onion, thinly sliced into rings
16    toothpicks
16    slices pickled jalapeño

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Place flour, eggs and breadcrumbs in separate bowls. Season breadcrumbs with salt.
  2. Dredge avocado quarters first in flour, then egg and then breadcrumbs, set aside.
  3. Toast chiles in a hot, dry skillet until they become flexible and slightly translucent; about 30 seconds. Place chiles into a bowl of boiling water and weight down with a plate to keep them submerged. Allow to sit for 15 minutes.
  4. Strain chiles and reserve the soaking liquid. Place chiles in a blender, along with the mayonnaise. Puree on high speed, using a little of the soaking liquid as needed to move the blades. Season with salt to taste.
  5. Heat about 1/2-inch of oil in a large skillet to 350°F.
  6. Fry avocados, a few at a time, about 3 minutes or so on each side until they are golden brown.
  7. Place avocados, along with the bacon, on a baking sheet and put into a 200ºF oven, to keep warm while continuing with the next steps.
  8. Split open the rolls and scoop out excess bread. Toast under a broiler until golden.
  9. For each slider, spread the top half with the mayonnaise mixture.
  10. Spread the bottom half with the refried beans.
  11. Lay a bacon strip on the bottom half of the roll.
  12. Place an avocado quarter on top of the bacon.
  13. Top with lettuce, cheese and slices of tomato and onion. Add the top half of the roll.
  14. Secure top of the roll with a toothpick speared with a pickled jalapeño slice and serve warm.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © Ivy Stark/Dos Caminos

Calories 450
Total Fat 23 g
Trans Fat 0 g
Saturated Fat 6 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 2.5 g
Total Carbs 51 g
Dietary Fiber 10 g
Total Sugar 5 g
Protein 15 g
Cholesterol 75 mg
Sodium 900 mg
Potassium 780 mg

Vitamin A 2209 IU; Vitamin C 15 mg; Calcium 137 mg; Iron 4 mg; Vitamin D 0 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 45%; Vitamin C 25%; Calcium 15%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ivy Stark

Recipe created by chef Ivy Stark for the California Avocado Commission

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