South of the Border Grilled Cheese
Spicy, South-of-the-Border grilled cheese with Monterey Jack cheese and a mixture of taco seasoning, salsa and mild green chiles on artisan jalapeño bread.
1/4 cup chunky home-style salsa
2 tablespoons canned fire-roasted diced green chiles
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 (1/2 inch thick) slices hearty artisan jalapeño or tomato bread
1 cup shredded Wisconsin Monterey Jack Cheese
- In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes.
- Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 cup cheese. Cover with remaining 4 slices of bread, buttered side out.
- Place sandwiches on an electric griddle heated to 275ºF (135ºC), or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.