Hot Mexican sandwich
Votes: 8
Time: 10 min.
Complexity: easily
Complexity: easily
Hot Mexican sandwich - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Corn Tortilla (Recipe) corn tortillas, recipe wheat tortillas)
- Monterey Jack cheese or Gouda, grate
- Red onion, cut into half rings
- Pickled jalapeño peppers, sliced
- Coriander leaves (cilantro), separate leaves from the stem
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Recipes with similar ingredients: tortilla, cheese, Monterey Jack cheese, Gouda cheese, red onion, chili pepper, jalapeno pepper, cilantro
Cooking the dish according to the recipe:
- Fry the tortilla in a frying pan with vegetable oil for 45 seconds on each side and transfer to a baking sheet. Preheat the oven to 180°C.
Sprinkle the tortilla with onion and cheese. Bake the tortilla in the oven until the cheese is melted.
Place jalapeño pepper rings on the tortilla.
Sprinkle cilantro on top of the hot Mexican sandwich.
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