Mexican Sandwiches Recipes

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MEXICAN GRILLED CHEESE SANDWICHES



Mexican Grilled Cheese Sandwiches image

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

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
8 slices rye bread
2 tablespoons mayonnaise
1 cup fresh salsa, well drained
3/4 cup shredded Mexican cheese blend
2 tablespoons butter, softened

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 SANDWICH



Mexican Sandwich image

Make and share this Mexican Sandwich recipe from Food.com.

Provided by Nurturing

Categories     Savory Pies

Time 35m

Yield 7 serving(s)

Number Of Ingredients 6

1 (8 ounce) package tortillas
1 (7 5/8 ounce) box Spanish rice
1 (15 ounce) refried beans
1 (15 ounce) turkey chili
1 lb boneless beef cube
3 cups mozzarella cheese

Steps:

  • Note: can use regular hormell chilli or turkey, but i like to have less fat.
  • First cook your rice.
  • Once the rice is cooked get a plate out.Put the tortilla on the plate.Put refried beans on the tortilla, put another tortilla, put spanish rice, add another tortilla,spread cheese, another tortilla put beef cube put another tortilla and put chili and cheese on top.
  • Put the plate in the oven.
  • heat the oven 450.
  • Good luck -- .

Nutrition Facts : Calories 790.5, Fat 60.8, SaturatedFat 26.5, Cholesterol 115.7, Sodium 1000.2, Carbohydrate 33.4, Fiber 5.8, Sugar 2.7, Protein 26.6

MEXICAN SANDWICHES



Mexican Sandwiches image

Provided by Melissa Roberts

Categories     Sandwich     Bean     Cheese     Onion     Quick & Easy     Dinner     Lunch     Avocado     Jalapeño     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 large sandwiches

Number Of Ingredients 14

1/4 cup pork lard or vegetable oil
1/3 cup finely chopped white onion plus 8 very thin slices
2 garlic cloves, minced
1 (15-ounce) can pinto beans, rinsed
1/2 cup reduced-sodium chicken broth or water
4 large soft white rolls, such as Portuguese (preferably oblong)
2 cups shredded roast chicken or pork
4 tablespoons crema or sour cream
12 to 16 slices pickled jalapeños with 2 teaspoons juice from can or jar
1/4 cup crumbled queso cotija (aged white cheese) or parmesan
1/3 cup cilantro leaves
2 radishes, very thinly sliced
1 (6- to 8-ounces) firm-ripe avocado, sliced
2 cups thinly sliced romaine

Steps:

  • Heat lard in a large heavy skillet over medium heat until it shimmers, then cook chopped onion and garlic, stirring, until golden, 3 to 5 minutes. Add beans, broth, and 1/4 teaspoon salt (or to taste) and simmer, mashing beans, until beans resemble a coarse purée, about 5 minutes.
  • Halve rolls horizontally and hollow out slightly, discarding excess bread. Generously spread refried beans on both sides of each roll, then make sandwiches with remaining ingredients and salt to taste.

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