Best 6 Mexican Layered Sandwiches Recipes

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Indulge your taste buds in a culinary adventure with our tantalizing Mexican layered sandwiches! These exquisite sandwiches, fondly known as tortas in Mexico, are a vibrant tapestry of flavors, textures, and colors that encapsulate the essence of Mexican cuisine.

Our curated collection of recipes offers a diverse range of tortas, each with its own unique flair. From the classic Torta Cubana, a symphony of succulent meats, cheese, and pickled vegetables, to the zesty Torta de Milanesa, featuring a crispy breaded cutlet, and the indulgent Torta Ahogada, delightfully drenched in a rich tomato sauce, our recipes cater to every palate.

Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions and helpful tips ensure that you can effortlessly recreate these authentic Mexican tortas in your own kitchen. So, prepare to embark on a culinary voyage to the heart of Mexico, where every bite of these layered sandwiches tells a tale of culinary mastery.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN LAYERED SANDWICH



Mexican Layered Sandwich image

Dinner ready in 30 minutes! Enjoy layered turkey sandwich in a new way - a delightful meal. Perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

4 flour tortillas (8 inches in diameter)
2 large lettuce leaves, shredded (1/2 cup)
1/2 pound thinly sliced cooked turkey
1/2 cup purchased spicy guacamole
1/2 cup shredded Cheddar cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
1/3 cup chopped red bell pepper
3 medium green onions, sliced
2 tablespoons chopped fresh cilantro or parsley
1/4 cup sour cream
Salsa, if desired

Steps:

  • Place 1 tortilla on serving platter. Top with lettuce, half of the turkey and another tortilla.
  • Reserve 1 tablespoon guacamole; spread remaining guacamole evenly over second tortilla. Sprinkle with half each of the cheese, olives, bell pepper and green onions.
  • Top with third tortilla and remaining turkey; sprinkle with cilantro. Top with remaining tortilla. Spread sour cream evenly over sandwich. Sprinkle with remaining cheese, olives, bell pepper and green onions. Top with reserved guacamole.
  • Serve immediately, or cover and refrigerate up to 3 hours. To serve, cut into 6 wedges. Serve with salsa.

Nutrition Facts : ServingSize 1 Serving

MEXICAN GRILLED CHEESE SANDWICHES



Mexican Grilled Cheese Sandwiches image

A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
8 slices rye bread
2 tablespoons mayonnaise
1 cup fresh salsa, well drained
3/4 cup shredded Mexican cheese blend
2 tablespoons butter, softened

Steps:

  • In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

MEXICAN LAYERED DIP



Mexican Layered Dip image

A no-bake Tex-Mex dip for chips done in layers in a shallow dish.

Provided by Rusty

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h10m

Yield 10

Number Of Ingredients 8

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup chopped black olives

Steps:

  • Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 13.4 g, Cholesterol 28.2 mg, Fat 12.8 g, Fiber 3.7 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 525.4 mg, Sugar 1.4 g

BEST EVER LAYERED MEXICAN DIP



Best Ever Layered Mexican Dip image

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Provided by Noelle C

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 32

Number Of Ingredients 7

1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1 jalapeno pepper, seeded and diced
1 tomato, chopped

Steps:

  • In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
  • In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Nutrition Facts : Calories 70 calories, Carbohydrate 2.8 g, Cholesterol 12 mg, Fat 5.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 152.7 mg, Sugar 0.3 g

CHEESY LAYERED MEXICAN BAKE



Cheesy Layered Mexican Bake image

Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 19

1/2 lb bulk spicy pork sausage
1/2 lb ground beef round
1 can (15 oz) ranch-style pinto beans, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) Old El Paso™ enchilada sauce
9 soft corn tortillas (6 inch)
2 cups shredded sharp Cheddar cheese (8 oz)
2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, chopped (1/4 cup)
1 medium avocado, chopped
Sour cream, if desired
Fresh cilantro leaves, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
  • In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
  • Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
  • Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg

MEXICAN LAYERED SANDWICHES



Mexican Layered Sandwiches image

Number Of Ingredients 11

1/2 cup guacamole
4 pita bread (6 inches in diameter)
6 ounces thinly sliced cooked turkeys
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
3/4 cup shredded Monterey Jack cheese (3 ounces)
creamy salsa
CREAMY SALSA
3 tablespoons sour cream
1 tablespoon salsa
1 tablespoon chopped green onions

Steps:

  • Spread guacamole over pita breads. Top with turkey, lettuce, tomato and cheese. Top with Creamy Salsa. Sprinkle with sliced ripe olives or chopped green onions, if desired.Mix all ingredients.1 SANDWICH: Calories 385 (Calories from Fat 135) Fat 15g (Saturated 7g) Cholesterol 60mg Sodium 660mg Carbohydrates 40g (Dietary Fiber 3g) Protein 25g.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
  • Make sure your tortillas are warm and pliable. This will help prevent them from cracking or tearing when you roll them up.
  • Spread a thin layer of refried beans or guacamole on the tortillas before adding the other ingredients. This will help keep the sandwiches moist and flavorful.
  • Don't overload the sandwiches with fillings. Too much filling will make them difficult to roll up and eat.
  • Roll the sandwiches tightly and wrap them in plastic wrap. This will help them hold their shape and make them easier to transport.
  • Serve the sandwiches with your favorite Mexican sides, such as salsa, guacamole, and sour cream.

Conclusion:

Mexican layered sandwiches are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings to choose from, there's sure to be a combination that everyone will love. So next time you're looking for a quick and easy meal, give these sandwiches a try. You won't be disappointed!

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