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Chorizo & Bean Sandwich

Mexican.Chef's picture
Ingredients
  Tomatillo salsa/Purchased green chile salsa 2⁄3 Cup (10.67 tbs)
  Rectangular crusty rolls 4
  Butter/Margarine 2 Tablespoon
  Chorizo/Purchased chorizo sausages, casings removed 3⁄4 Pound
  Onion 1 Large, sliced
  Pinto beans 1 Can (10 oz), drained
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Shredded cheddar cheese/Mozzarella/ chihuahua cheese 1⁄2 Pound
Directions

Prepare Tomatillo Salsa; set aside.
Cut rolls in half horizontally; butter cut sides.
Place rolls, buttered sides up, on a large baking sheet and broil 6 inches below heat until golden (about 2 minutes).
Prepare Chorizo and crumble into a 10- to 12-inch frying pan over medium heat.
Cook, stirring often, until lightly browned (about 10 minutes).
Remove with a slotted spoon and set aside.
Discard all but 3 tablespoons of the fat from pan.
Add onion and cook, stirring, over medium-high heat until soft and lightly browned (about 7 minutes).
Remove from heat and add beans, mashing well; then stir in sausage, cream, and 1/3 cup of the salsa.
Mound equal portions of bean mixture over bottoms of rolls.
Sprinkle cheese equally over beans and broil 6 inches below heat until cheese is melted (2 to 3 minutes).

Recipe Summary

Cuisine: 
Mexican
Method: 
Fried

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