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Mexican Sandwich
  • 8 tortillas
  • 1 cup (250g) ricotta cheese
  • 1 cup (120g) reduced-fat tasty or mozzarella cheese, grated
  • 1 small can corn kernels, drained
  • 1 small red capsicum, chopped
  • 1 small green capsicum, chopped
  • 1 tomato, chopped
  • 1 teaspoon dried herbs (eg. basil, oregano, parsley)
  1. Pre-heat the oven to 190ºC.
  2. Place 4 tortillas on the oven trays lined with baking paper.
  3. Arrange the cheeses and vegetables on the tortillas. Sprinkle the dried herb over the fillings.
  4. Lay the remaining tortillas on top, like a sandwich.
  5. Bake for 15 minutes, until the cheeses have melted and the tortillas are golden brown and crispy.
  6. Cut into wedges and serve hot.

Alternatives

  • Use pita or flat bread in place of tortillas.
  • Use leftover vegetables in your fillings
  • Add baked beans or other canned beans.
  • Serve with a green salad for a quick main meal

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Knife
  • Oven tray
  • Baking paper
  • Grater
  • Can opener

Nutrition Information


295g Quantity per serving Quantity per 100g
Energy 2091kJ 710kJ
Protein 26g 8.9g
Fat, total 18.3g 6.2g
— Saturated 8.3g 2.8g
Carbohydrate 54.0g 18.3g
— Sugars 10.2g 3.5g
Fibre 5.0g 1.7g
Sodium 1214mg 412mg