Best 4 Pico De Gallo Grilled Cheese Sandwich Recipes

CHILE RELLENO GRILLED CHEESE SANDWICH

Steps:

• Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
• Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
• Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan.
• Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside.
• To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use).
• Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.
• Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
• FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

HOT DOGS WITH PICO DE GALLO

Steps:

• Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
• Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
• Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
• Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
• Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

AVOCADO QUESADILLAS

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.