It's Real CHEESY!
Yes people, I have done it again! My Mexican grilled cheese is the cheesiest, tastiest, did I say cheesiest grilled cheese I have EVER made! And yes, it's meatless. But who cares, this is so good, you want even miss the meat.
I went cheese shopping at a great Mexican grocery store and found all these great cheeses. Manchego, jack, cheddar, white cheddar, and my new favorite enchilado. It's a Mexican white cheese, coated in enchilada sauce.....Can I get a YUM!
Take another peak, creamy avocado, roasted poblanos and all that wonderful cheese....I added roasted jalapenos to Big Goo's, I decided I wanted to keep my sandwich a little less spicy today.
Yes people, it's time to EAT!
Oh, and don't think I forgot about Foodie Finds Friday™ . Look at what I have here, and yes, I ate the whole thing.... This gelato is so good and creamy...there really are no words...and I always have lot's of words....
Mexican Grilled Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 grilled cheese
8 slices of country white bread
4 slices of white cheddar cheese
4 oz. manchego cheese, grated
4 oz. enchilado cheese, crumbled
4 oz. Colby jack cheese, grated
4 poblano peppers, roasted, peeled, seeded
Preheat oven to broil.
Place poblano peppers on a baking sheet, toss in olive oil and sprinkle a little salt and pepper on top, mix, broil until blackened on both sides. Remove from oven, cover with a towel, allow to sweat then peel, seed, and slice.
Slice avocados in half, then cut into stripes. Sprinkle with black pepper and set aside.
Assemble sandwich by placing manchego, enchilado, and Colby jack cheese on bottom of one slice of bread. Top with sliced avocados, peppers and slice of white cheddar cheese. Top with remaining bread and repeat.
Heat a skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoonful of butter. Place 1 sandwich in pan at a time and brown about 2-3 minutes per side, until cheese is melted. Repeat.