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Chilaquiles-Style Party Sandwiches
Recipes
Chilaquiles-Style Party Sandwiches
8 servings
30 minutes total

Ingredients

  • 4 limes, for juice
  • 2 ripe Hass avocados
  • 1 ½ teaspoons kosher salt, divided
  • ½ cup sour cream
  • 1 large sweet onion
  • 1 bunch fresh cilantro
  • 1 (10 oz) bag angel hair coleslaw
  • 8 oz pasteurized processed cheese bar
  • 1 tablespoon vegetable oil
  • 1 lb ground chuck
  • 1 (8 oz) jar taco sauce
  • 5 cups nacho cheese–flavored tortilla chips (about 4.5 oz)
  • 1 (12 oz) loaf Bakery Cuban (or French) bread
  • Parchment paper (or aluminum foil)

Steps

    1. Juice limes (4 tablespoons). Halve avocados; scoop flesh into small bowl. Mash with ¼ teaspoon salt and 2 tablespoons lime juice; stir in sour cream until combined. Slice onion thinly. Chop cilantro coarsely (1 cup). Combine in medium bowl: cilantro, cabbage, 2 tablespoons lime juice, and ¼ teaspoon salt. Cut cheese into small cubes.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil and onions in pan; cook and stir 3–5 minutes until onions begin to soften. Stir in beef and remaining 1 teaspoon salt; brown 6–8 minutes, stirring to crumble meat, until no pink remains and beef is 160°F.
    3. Stir in taco sauce and bring to a simmer. Reduce heat to low; stir in cheese until melted. Stir (fold) in chips until well coated.
    4. Slice bread in half lengthwise, leaving ¼ inch intact; toast if desired. Spread avocado mixture evenly on inside of bread. Lay cabbage mixture evenly on bottom. Top with beef mixture. Wrap sandwich tightly in parchment paper. Cut into 8 portions; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 620, Total Fat 35g, Sat Fat 11g, Trans Fat 0g, Chol 75mg, Sodium 1720mg, Total Carb 48g, Fiber 5g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 35%, Iron 15%, Potassium 15%