Mexican Sandwiches
These Mexican Sandwiches offer a unique blend of flavors and textures, combining the freshness of chiles with the richness of cheese and the satisfying crunch of tortillas. This recipe features a combination of fried chiles, grated cheese, and tortillas dipped in butter, creating a savory and satisfying meal. Serve these delightful sandwiches on crisp lettuce leaves for a refreshing and flavorful experience.
Ingredients
- 2 medium Green chiles, canned or fresh (Quantity estimated (not specified in original recipe))
- 2 medium Red chiles, canned or fresh (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Lemon juice (Quantity estimated (not specified in original recipe))
- 8 slices White bread (Quantity estimated (not specified in original recipe))
- 8 slices Brown bread (Quantity estimated (not specified in original recipe))
- 1 cup Grated cheese (Quantity estimated (not specified in original recipe))
- 4 medium Tortillas (Quantity estimated (not specified in original recipe))
- 2 tablespoons Hot butter (Quantity estimated (not specified in original recipe))
- 4 pieces Toothpicks (Quantity estimated (not specified in original recipe))
- 4 sprigs Fresh parsley sprig (Quantity estimated (not specified in original recipe))
- 8 leaves Crisp lettuce leaves (Quantity estimated (not specified in original recipe))
Instructions
- 1If using canned chiles, finely chop the green and red chiles after removing the seeds. If using fresh chiles, roast or scald them, peel, and chop finely. Prep time: 5 minutes.
- 2In a small pan, fry the chopped chiles separately in a little butter. Season with salt and a little lemon juice. Do not brown the chiles. Perform time: 10 minutes.
- 3Spread the fried chiles between layers of thickly cut white and brown bread, alternating the bread types. Butter one slice of bread and sprinkle it thickly with grated cheese. Cut the sandwiches into fancy shapes and serve them on crisp lettuce leaves. Alternatively, mix the red and green chiles together, fry, and cool. Add grated cheese and spread the mixture on tortillas that have been dipped in hot butter. Roll the tortillas lightly and fasten them with toothpicks. Garnish with a sprig of parsley and serve on crisp lettuce leaves. Perform time: 15 minutes.