TEX-MEX VEGGIE HOAGIES

Tex-Mex Veggie Hoagies image

Chiles and salsa spike a hoagie that's packed with veggies and cheese.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

6 hoagie buns, split
6 slices (3/4 oz each) Monterey Jack cheese, cut diagonally in half
1/2 cup finely chopped cucumber
1/4 cup mayonnaise or salad dressing
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon finely chopped seeded jalapeño chile
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 medium tomatoes, seeded, finely chopped (1 1/2 cups)
1 medium green bell pepper, finely chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)

Steps:

Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese.
In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 930 mg, Sugar 10 g, TransFat 1/2 g