- Prep time
- 10 minutes PT10M
- Cook time
- 15 minutes PT15M
- 2 servings
Drenched in enchilada sauce and stuffed with potatoes, beans and chorizo, this Mexican sandwich relies on a sturdy, fried roll to hold its tempting fillings. Don't forget the cerveza to wash it all down!
- 2 ounces Yukon gold potatoes, small diced
- 2 Kaiser rolls
- 1 cup Fresh to Market Enchilada Sauce
- ¼ cup olive oil
- 4 ounces refried beans, warmed
- 4 ounces chorizo, cooked
- 3 tablespoons Crema Mexicana
- 1 ounce queso fresco
- 2–3 pieces iceberg lettuce
Bring a small pot of salted water to a boil. Add the diced potatoes and cook until just tender. Drain the water and reserve potatoes.
Heat a nonstick skillet over medium-high heat. Dip both sides of each half of the Kaiser rolls in the enchilada sauce until the buns are saturated. Add the olive oil to the skillet and then add the Kaiser rolls—be careful, as they may splatter. Sauté until the first side is golden brown and crispy, flip and repeat on the other side.
To assemble, spread the beans on the bottom bun, top with chorizo, potatoes, queso fresco and lettuce. Spread the Crema Mexicana on the top bun, then place it on top of the lettuce.