ReceptnaptárMexican Sandwich with Chili Cheese
The Mexican chili and cheese sandwich is the spicy cousin of the grilled cheese: roasted green chili strips, melty cheddar and crisp bread. A quick, cheap and filling lunch that becomes even more complete with a lime soup or a salad.
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Ingredients
Method
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- Sauté the chili strips in the butter and lemon juice with salt for 3-4 minutes.
- Layer the chili and grated cheese over 4 slices of bread.
- Top with the other 4 slices and cook in a dry skillet or sandwich press until both sides are golden brown.
Source: Project Gutenberg – Mexican Sandwiches (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Sauté the chili first so its liquid evaporates, or the sandwich turns soggy.
- Cook over medium heat so the cheese melts before the bread burns.
- Brush the outside of the bread with a thin layer of butter for a nice crispy crust.
Frequently asked questions
Can I use canned chili?
Yes, well drained.
Is it spicy?
That depends on the kind of green chili; you can choose a milder one.
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More mexican ideas
- Cheese Quesadilla
- Guacamole
- Lime Soup with Chicken (Sopa de lima)
- Mexican Bean Soup with Corn and Cracklings (caldo de frijol)
- Beans with Cheese (Frijoles con queso)
- Mexican fish soup with white wine
- Chile Bisque - Spicy Pepper and Rice Cream Soup
- Tomato and Chili Onion Salad
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