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Fiesta Loaf

 Fiesta Loaf
When planning a camping trip a few years back, I looked for recipes that could be made ahead of time for quick eating later. This filling sandwich was the perfect solution.
6 ServingsPrep: 15 min. + chilling


  • 1 round loaf (1 pound) sourdough bread
  • 1/2 cup refried beans
  • 4 ounces sliced Colby cheese
  • 1 small sweet red pepper, sliced
  • 4 ounces sliced Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small tomato, seeded and diced
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 2 tablespoons ranch salad dressing
  • 1 avocado, peeled and sliced
  • 4 ounces sliced cheddar cheese


  • Cut the top fourth off loaf of bread. Carefully hollow out top and
  • bottom of loaf, leaving a 1/2-in. shell. (Discard removed bread or
  • save for another use.) Set top aside.
  • Spread refried beans inside bottom of shell. Layer with the Colby
  • cheese, red pepper, Monterey Jack cheese, chilies, olives and
  • tomato. Gently press layers together to flatten as needed.
  • Combine cheese blend and ranch dressing; spoon over tomato. Top with
  • avocado and cheddar cheese. Replace bread top and wrap tightly in
  • plastic wrap. Chill. Yield: 6 servings.

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Fiesta Loaf (continued)

Nutritional Facts: 1 serving (1 piece) equals 609 calories, 34 g fat (17 g saturated fat), 73 mg cholesterol, 1,210 mg sodium, 49 g carbohydrate, 6 g fiber, 26 g protein.