Southwest Grilled Cheese Sandwich

A grilled cheese sandwich is good anytime, but when you have a Southwest Grilled Cheese Sandwich made with green chiles and two kinds of cheese….Wow!  

Your taste buds are going to explode with flavor as this is not “yo mama’s” plain grilled cheese sandwich. 🙂

Living in New Mexico taught me so many ways to use green chiles, and adding these wonderful chiles to a grilled cheese sandwich made the sandwich go from bland to phenomenal. 

I grew up with grilled cheese sandwiches and soup in the Midwest, but this Southwest Grilled Cheese Sandwich takes it up a notch and is spicy goodness at it’s best.

If you are an onion aficionado…please add a slice of red or sweet white onion to the inside of this sandwich, …tucked along side roasted green chiles (or jalapenos) between slices of Monterrey (or Pepper Jack) cheese and Cheddar cheese.   

Add your choice of breads and you have infinite possibilities!

And who doesn’t like a grilled cheese sandwich? 

I confess, I am eating this wonderful sandwich as I write this post…and I can’t find enough adjectives to describe the pop of flavors going on.

You have to try it for yourself.  You won’t be disappointed. 

Enjoy!

Me

Southwest Grilled Cheese Sandwich

2014-03-24 11:24:55

Serves 4

This is not your ordinary grilled cheese....spice it up with green chiles or jalapeno peppers, two different kinds of cheese and you have a sandwich that is so good! Pair this with my recipe for Southwest Tomato Soup and this lunch or evening supper are delish!

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Ingredients

1. 4 slices (or shredded) of monterrey jack cheese
2. 4 slices (or shredded) cheddar cheese
3. 2-4 roasted green chile peppers in slices or chunks.
4. 8 slices of bread, white, sour dough, Italian....your choice ( I like sour dough)
5. Enough Butter to spread on each slice of bead.

Instructions

1. Roast the green chiles either in cast iron skillet or in the oven. (I use my gas burner, but you have to watch closely and be careful not to burn yourself.)
2. Remove to a sandwich bag and seal to steam the darkened skin for easier removal and set aside.
3. Assemble all the cheeses and bread of your choice.
4. Butter one side of each slice of bread.
5. Pre-heat cast iron (or heavy) skillet on medium heat.
6. Remove skin and seeds from chile peppers and either slice or chop into chunks.
7. Place bread buttered side down in skillet. Top with Monterrey Jack cheese.
8. Add green chiles and top with Cheddar Cheese.
9. Top the cheese with buttered slice of bread, buttered side up.
10. Brown to desired color and crispiness and then turn the sandwich over and brown the other side.

Notes

1. Grilled cheese sandwiches should be watched to prevent burning.They brown quickly, so keep checking the underside with your spatula for desired browning.
2. I like to use Pepper Jack cheese to really spice it up.
3. I have substituted either roasted jalapeno peppers or the pickled jar jalapenos...
4. I have also added a slice of red onion or sweet white onion....or serve a green onion along side.
5. It is all good!

Me and My Captain https://meandmycaptain.com/