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These tasty toasted sandwiches hail from Mexico and are a great standby when you want a quick, vegetarian supper. They are the perfect illustration of fast food and taste so much better when they are homemade.


  • 1 Serrano chilli

  • 8 x 15 cm flour tortillas

  • 200g mozzarella, or Monterey Jack cheese, cut into small strips or grated

  • Avocado, diced

  • Bunch spring onions, chopped

  • For the cebollas en escabeche (salsa)

  • 1 onion, finely, chopped

  • Juice of 2 limes

  • 2 hot fresh chillies, finely chopped

  • A pinch allspice, peppercorns, and fresh oregano


  • 1.

    To make the salsa, mix the onion and chillies with lime juice, spices and oregano.

  • 2.

    To make the filling, put the chilli on a fork and blister it in a flame. When the skin is charred, put in a plastic bag and allow to cool. Once it is cool, slide off the skin and chop.

  • 3.

    Place a flour tortilla on a hot griddle pan. Once it is warm, remove to a plate and sprinkle with cheese, a strip of chilli, some avocado and spring onions. Place another tortilla on top and cut into triangles. Serve with the salsa and fresh lime wedges.

  • 4.

    Another suggestion is to return the tortilla sandwich to the griddle pan and fry for about a minute to melt the cheese.

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