MEXICAN GRILLED CHEESE SANDWICHES
A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
MEXICAN LAYERED SANDWICH
Dinner ready in 30 minutes! Enjoy layered turkey sandwich in a new way - a delightful meal. Perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Place 1 tortilla on serving platter. Top with lettuce, half of the turkey and another tortilla.
- Reserve 1 tablespoon guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half each of the cheese, olives, bell pepper and green onions.
- Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.
- Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with salsa.
Nutrition Facts : ServingSize 1 Serving
CHEESY LAYERED MEXICAN BAKE
Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
- In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
- Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
- Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg
MEXICAN LAYERED SANDWICHES
Number Of Ingredients 11
Steps:
- Spread guacamole over pita breads. Top with turkey, lettuce, tomato and cheese. Top with Creamy Salsa. Sprinkle with sliced ripe olives or chopped green onions, if desired.Mix all ingredients.1 SANDWICH: Calories 385 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 60mg Sodium 660mg Carbohydrates 40g (Dietary Fiber 3g) Protein 25g.
Nutrition Facts : Nutritional Facts Serves
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- Place a skillet over medium-high heat and coat with oil. Add breadcrumbs to a shallow bowl. Add eggs to another shallow bowl and beat well.
- Dip the chicken in the egg mixture on both sides, and then coat with breadcrumbs on both sides.
- Place in the pan with the hot oil. Cook for a a few minutes on one side, until browned, then flip and cook on the other side until cooked through.
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- Pambazos. Let’s get the ball rolling with pambazos, a delectable sandwich fully loaded with potatoes, chorizo, queso crumbles, salsa, lettuce, and crema.
- Tortas Hamburguesas. From the name, you can gather that this next sandwich is Mexico’s version of the American hamburger. These tortas are often served at Mexican restaurants and food trucks, but you can also make them easily at home.
- Vegan Battered Tofu Mexican Tortas. Hey, vegans. I’ve got one helluva Mexican sandwich for you! Instead of the usual meat filling, these tortas use battered tofu steak.
- Cemita Sandwiches with Homemade Rolls. While a cemita looks exactly like a hamburger, there’s more to it than meets the eye. First, there’s the bread. Instead of typical buns, this “burger” uses a cemita, which is soft, fluffy, and enriched with eggs.
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- Queso Fundido Torta. This hot and cheesy torta recipe gets a slightly smoky boost from roasted poblano peppers. The best time to start sautéing the chorizo is while the peppers are roasting in the oven, so everything comes out hot at the same time.
- Cemita Poblana (Puebla-Style Sandwich) This filling sandwich is a staple in the Mexican state of Puebla, where it earns its name from the signature sesame seed encrusted rolls it uses (i.e., cemitas).
- Pressure Cooker Chicken Salsa Tortas. These pressure cooker tortas are as easy as they are delicious. This chicken torta recipe only calls for seven ingredients—eight if you include the optional queso fresco—including a jar of salsa and six bolillo rolls.
- Molletes. A mollete is an open-faced sandwich popular throughout northern Mexico. Just like our version, this Mexican sandwich recipe is served open face, loaded with black beans, cheese, and fresh pico de gallo.
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- Heat oven to 375°F. Spray 9-inch glass pie pan with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes, chili beans and 2 tablespoons of the cilantro.
- Place 1 flour tortilla in bottom of pie pan. Spread about 2 1/2 tablespoons sour cream mixture over tortilla. Top with 1/3 of ground beef mixture and 1/2 cup of the cheese. Repeat layers 2 more times. Sprinkle with remaining cheese.
- Bake uncovered 20 to 25 minutes or until thoroughly heated and cheese is melted. Sprinkle with remaining 2 tablespoons cilantro before serving; cut into wedges.
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