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Tex-Mex Veggie Hoagies

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Betty Crocker Kitchens
Updated Sep 9, 2010
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Chiles and salsa spike a hoagie that's packed with veggies and cheese.

Tex-Mex Veggie Hoagies

  • Prep Time 20 min
  • Total 20 min
  • Servings 6
  • Ingredients 11
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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 thick & 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)

Instructions

  • Step 
    1
    Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese.
  • Step 
    2
    In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately.

Nutrition

430 Calories
17g Total Fat
15g Protein
54g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
430
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
6g
31%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
930mg
39%
Potassium
310mg
9%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
16%
Sugars
10g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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