Fiesta Loaf Recipe
Fiesta Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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 shredded Mexican cheese blend
  • 2 tablespoons ranch salad dressing
  • 1 avocado, peeled and sliced
  • 4 ounces sliced cheddar cheese

Directions

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.
Originally published as Fiesta Loaf in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p95

Nutritional Facts

1 piece: 609 calories, 34g fat (17g saturated fat), 73mg cholesterol, 1210mg sodium, 49g carbohydrate (3g sugars, 6g fiber), 26g protein.

  • 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 shredded Mexican cheese blend
  • 2 tablespoons ranch salad dressing
  • 1 avocado, peeled and sliced
  • 4 ounces sliced cheddar cheese
  1. 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.
  2. 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.
  3. 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.
Originally published as Fiesta Loaf in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p95

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FriedaG User ID: 1671534 21984
Reviewed Jan. 23, 2010

"This impressive sandwich was the hit of last year's Super Bowl festivities, so guess what I'm fixing this year. Only I am going to make two!"

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