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Tex Mex Grilled Cheese Sandwiches

This is a far cry from your typical grilled cheese sandwich. Kick things up a notch with the salsa and chiles, and enjoy it out on your patio with a margarita to make it REALLY good!

Ingredients

  • 8 slices bread
  • 1 jar Chichi's Mild Salsa, drained
  • 3/4 pound Monterey Jack cheese, thinly sliced
  • 1/4 cup canned diced mild green chilies
  • 1/4 cup ( 1/2 stick) unsalted butter, softened

Instructions

  1. Spread 1 side of half the bread slices with salsa to taste.
     
  2. Arrange half of the cheese slices evenly over salsa; scatter green chilies on top, then add remaining cheese and bread to make 4 sandwiches.
     
  3. Heat a heavy skillet or griddle over medium heat.
     
  4. Spread both sides of each sandwich with butter.
     
  5. Cook in the skillet, pressing down frequently with the back of a spatula, until bread is crisp and cheese is melted, 2 to 3 minutes per side.
     
  6. Cut sandwiches diagonally into halves. Serve immediately.

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I love grilled cheese sandwiches and this is a great addition to the recipe box. This reminds me of quesadillas I used to make, and I think I might use the cheeses I use for quesadillas in place of the suggested Monterey Jack. I normally add the salsa after cooking, so I'll need to really drain the salsa beforehand if I add it prior to heating the sandwich.

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