Ingredients with Measurements:
- 1 large potato, peeled and cut into thin chips
- 2 tablespoons vegetable oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper, to taste
- 2 slices of bread
- 2 tablespoons butter
- 1/4 cup refried beans
- 1/4 cup shredded cheddar cheese
- 1/4 cup salsa
- 1/4 cup sour cream
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Baking sheet
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together the vegetable oil, chili powder, garlic powder, cumin, salt, and pepper. Add the potato chips and toss to coat.
3. Arrange the potato chips in a single layer on a baking sheet and bake for 20-25 minutes, or until crispy and golden brown.
4. While the chips are baking, toast the bread slices and spread butter on each slice.
5. Spread the refried beans on one slice of bread and sprinkle with shredded cheddar cheese.
6. Once the chips are done, remove them from the oven and place them on top of the cheese.
7. Spoon salsa over the chips and top with a dollop of sour cream.
8. Sprinkle with fresh cilantro, if desired.
9. Top with the other slice of bread and cut the sandwich in half.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe makes 1 sandwich.
Nutritional information:
Calories: 780
Total Fat: 50g
Saturated Fat: 20g
Cholesterol: 85mg
Sodium: 1600mg
Total Carbohydrates: 64g
Dietary Fiber: 8g
Sugar: 7g
Protein: 19g
Substitutions for ingredients:
- Instead of refried beans, you can use black beans or pinto beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or queso fresco.
- Instead of salsa, you can use hot sauce or chopped tomatoes.
Variations:
- Add sliced avocado or guacamole to the sandwich.
- Use a different type of bread, such as a baguette or a torta roll.
- Add sliced jalapeños for extra heat.
Tips and tricks:
- Make sure to cut the potato chips thinly so that they cook evenly.
- You can also fry the potato chips instead of baking them.
- Use a non-stick skillet to toast the bread slices.
Storage instructions:
This sandwich is best eaten immediately, but you can store any leftover potato chips in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potato chips, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of extra salsa and sour cream for dipping.
Garnishes:
Garnish the sandwich with fresh cilantro or sliced jalapeños.
Pairings:
This sandwich pairs well with a cold Mexican beer or a margarita.
Suggested side dishes:
Serve the sandwich with a side of Mexican rice or a simple green salad.
Troubleshooting advice:
- If the potato chips are not crispy enough, bake them for a few more minutes.
- If the cheese is not melted enough, place the sandwich under the broiler for a minute or two.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw potatoes.
Food history:
The chip butty is a popular sandwich in the UK, typically made with French fries and white bread. This Mexican version adds a spicy twist to the classic sandwich.
Flavor profiles:
This sandwich is spicy, cheesy, and creamy, with a crispy texture from the potato chips.
Serving suggestions:
Serve this sandwich as a hearty lunch or dinner option.
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