Meatball Stuffed Mexican Torta Sandwich
Prep time
Cook time
Total time
This Mexican Torta Sandwich is piled high with savory meatballs, perfectly balanced enchilada sauce, green chile crema and all the frills.
Serves: 6
  • 1 cup Sour Cream
  • Juice and Zest of 1 Lime
  • 2 tbsp. Minced Cilantro
  • ¼ cup 505 Southwest Roasted Green Chile
  • 1 lb. Ground Beef
  • 2 Garlic Cloves, minced
  • 1 tsp. Dried Oregano
  • 1 tbsp. Cumin
  • ½ Yellow Onion, minced
  • 1 Egg, whisked
  • ½ cup Dried Seasoned Bread Crumbs
  • ¼ cup Chopped Cilantro
  • Salt + Pepper, to taste
  • 16 oz. Jar 505 Southwestern Red Chile Enchilada Sauce
  • 6 Hoagie Rolls, toasted
  • 6 oz. Fresco Cheese, crumbled
  • 3 oz. Monterey Jack, shredded (optional)
  • Pickled JalapeƱos, as needed
  • Pickled Red Onions, as needed
  • Chopped Cilantro, as needed
  1. Preheat oven to 400F. Slice the hoagie rolls from the top, pull slightly apart and place on a cookie sheet. Bake for 5 - 10 minutes, or until desired crispiness. Once complete, remove from the oven and set aside.
  2. While the bread toasts, create the Chile Crema. Mix all ingredients in a bowl and set aside in the refrigerator until you're ready to assemble.
  3. In a large mixing bowl, gently fold together all the ingredients for the meatballs by hand. Roll into 1-inch meatballs and place them on a parchment-lined cookie sheet.
  4. Bake the meatballs for 20 minutes, or until browned and cooked through.
  5. Remove the meatballs from the oven and set them inside a large skillet. Pour over the enchilada sauce and bring to a simmer. Cook for 5 - 10 minutes for flavors to blend.
  6. Slather each toasted roll with Chile Crema on the interior sides. Then add 4 - 5 meatballs + sauce to each toasted bun and equally divide the cheese on top. Toast in 400F oven for 3 minutes, remove and garnish with pickled jalapeƱos, red onions, and cilantro. Enjoy immediately.
Recipe by Slice of Jess at