Description
A creamy, cheesy sandwich with smoky chiles perfect for a cozy meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 1–2 jalapeño peppers, seeded and finely chopped
- 1 can (4 oz) diced green chiles
- 1 ½ cups shredded cheese (Monterey Jack and Cheddar)
- 4 sandwich rolls, slightly toasted
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sliced avocado or tomatoes, for topping (optional)
Instructions
- Cook the beef: In a large skillet over medium heat, add the ground beef. Season it with salt and pepper. Cook until browned, about 5-7 minutes. Drain excess fat.
- Sauté the veggies: Stir in the diced onion and jalapeño peppers. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the chiles: Mix in the diced green chiles and let it cook for another 2-3 minutes.
- Melt the cheese: Reduce heat to low and sprinkle shredded cheese over the beef mixture. Cover to let melt, about 2-3 minutes.
- Prepare the rolls: Spread mayonnaise and Dijon mustard onto the insides of your toasted sandwich rolls.
- Assemble your sandwich: Spoon the mixture into the prepared rolls and top with cilantro and your choice of avocado or tomato slices.
- Serve & enjoy: Slice in half and serve warm.
Notes
Make ahead and store the mixture in the fridge for up to 2 days. Leftovers can be stored in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg