Texmex Hot and Brown

Texmex Hot and Brown
Up next for my roast turkey leftovers was a hot brown sandwich which I had been wanting to try for a while. The hot brown sandwich is a take on welsh rarebit where toast is served topped with roast turkey, tomato, bacon and a mornay sauce that is broiled until the mornay sauce is bubbling and golden brown. While I was researching the hot brown sandwich I came across the idea of a Texmex style hot brown sandwich on Homesick Texan which sounded much more interesting than the original and I just had to switch tracks and make it instead! This Texmex style hot brown uses a mornay sauce that is spiked with green chilies and it is topped with tomatoes, bacon, guacamole and crumbled cotija cheese and it makes for one really tasty meal! If you are looking for a way to enjoy some of your roast turkey leftovers you really cannot go wrong with this Texmex style hot brown sandwich!

Texmex Hot and Brown
Texmex Hot and Brown

Texmex Hot and Brown

Prep Time: 10 minutes Rest Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 4

Texmex style hot brown sandwiches with roasted turkey topped with a green chili mornay sauce, tomatoes, bacon, guacamole and cotija cheese.

  • 1 poblano pepper, cut in half and seeded
  • 1 jalapeno pepper, cut in half and seeded
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup white cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 2 tablespoons cilantro, chopped
  • 1/8 teaspoon cumin, toasted and ground
  • salt to taste
  • 4 slices bread, lightly toasted
  • 1 pound roast turkey, sliced
  • 2 plum tomatoes, sliced
  • 8 slices bacon, cooked
  • 1/2 cup guacamole
  • 2 tablespoons cotija cheese, crumbled
  1. Place the peppers on a baking sheet with the cut side facing down, and broil until blackened and blistered, about 10 minutes.
  2. Place the peppers in a small sealable container or ziplock bag and let steam for 20 minutes before pinching off the blackened skin.
  3. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  4. Add the garlic and cook until fragrant, about a minute.
  5. Sprinkle in the flour and cook, whisking, until it turns a light golden brown, about 2-3 minutes.
  6. Reduce the heat to medium-low, pour in the milk and simmer, whisking, until it thickens, about 2-3 minutes.
  7. Add the chilies, cheese, cumin and salt to taste, let the cheese melt and puree in a food processor or blender.
  8. Place the bread on a baking sheet, top with the turkey, tomatoes and green chili mornay sauce and broil until the sauce is bubbling and golden brown, about 2-3 minutes.
  9. Serve topped with bacon, guacamole and cheese and enjoy!

Note: Use as many jalapeno peppers as you want based on your desire for heat. (I use more than one.)
Nutrition Facts: Calories 955, Fat 67g (Saturated 31g, Trans 0), Cholesterol 213mg, Sodium 1174mg, Carbs 29g (Fiber 2g, Sugars 11g), Protein 54g
Nutrition by: Nutritional facts powered by Edamam


Maria said...

I've never heard of a hot and brown! Gotta try this one!

Marian (Sweetopia) said...

Looks amazing, Kevin!

Megan {Country Cleaver} said...

Where has Hot and Brown been all my life?!?! Obviously, this needs to be remedied immediately!! Beautiful Kevin!

Heather Christo said...

I have never heard of this either! Looks amazing!

Julie @ Table for Two said...

wow, i've never heard of a hot and brown prior to today and i wish i had! it looks amazing!

marla said...

Now this is some serious ski food!!

Maureen, Milwaukee said...

Kevin - I've spread the word in our family: we're definitely having this for dinner with left-over turkey at Christmas! You photography is wonderful, but the recipe alone is great -t hanks so much.

Anonymous said...

Close to a KY hot brown, but I'll have to try it to see if it compares well.

Tieghan said...

I have never heard of this, wow!! It looks so good!

Gaby said...

Not waiting for Thanksgiving, I need this now!!

Chung-Ah | Damn Delicious said...

What a glorious sandwich. Love that it's open-faced too!

Anonymous said...

I am assuming you put the 2 cups of cheese in with the milk mixture but I don't see that in the instructions. That is correct, right?

Kevin Lynch said...

Anonymous: Yes the cheese goes into the sauce just before pureeing it in the food processor. I added that to the recipe. Thanks and enjoy!

Chris Coyle said...

You're right! I've had Kentucky Hot Browns a few times, and this version looks/sounds much more interesting. Can't wait to try it!

We Are Not Martha said...

This looks like perfection!!


Sophie said...

This looks so tempting! YUM!

Nora said...

Hi Kevin! Yo lo conozco solo como "Hot Brown"

La historia del “Hot Brown” del Hotel Brown
Con mucho de que presumir-ganador de premios de platillos, su sorprendente arquitectura y un servicio atento y cuidadoso, algunos se pueden preguntar “Por qué el Hot Brown?” Aquí está la historia detrás de este ahora legendario plato…

En los años veintes, El Hotel Brown recibía más de 1200 huéspedes cada tarde-noche para su cena-baile. A altas horas de la madrugada, los huéspedes cansados de bailar se retiraban al restaurante en busca de un bocado para comer. Las cenas se hicieron rápidamente aburridas con los tradicionales huevos con jamón. Así es que el Chef Fred Schmidt se puso a crear algo nuevo para tentar los paladares de los huéspedes. Su única creación fue un sándwich abierto de pavo con tocino y una delicada salsa Mornay. Ejemplificando nuestra infinita dedicación para servir a nuestros huéspedes, El HOT BROWN había nacido!
Y ahora el Hot Brown – una tradición de Louisville con presencia mundial- ha sido publicado en la Revista Southern Living, en Los Angeles Time, en el NBC’Today Show, así como también ha sido incluido como una entrada regular en muchos de los más finos libros de cocina.


Iris Mccall said...

OMG!!! Right to the top of my sandwich lovers list. Now that's how you use leftover turkey

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