**South-of-the-Border Grilled Cheese: A Flavorful Fusion of Mexican and American Comfort Food**
Indulge in a culinary adventure that harmoniously blends the beloved American grilled cheese sandwich with the vibrant flavors of Mexican cuisine. Discover a symphony of taste in every bite as melted cheese, sautéed veggies, and authentic Mexican spices dance together on toasted slices of bread. Embark on a delightful journey through three distinct recipes that showcase the versatility of this unique grilled cheese. From the classic "South-of-the-Border Grilled Cheese" bursting with melty cheddar, zesty pico de gallo, and smoky chipotle crema, to the vegetarian-friendly "Veggie Fiesta Grilled Cheese" packed with roasted zucchini, bell peppers, and black beans, each recipe promises an explosion of flavors that will tantalize your taste buds. And for those who seek a touch of heat, the "Spicy Poblano Grilled Cheese" delivers with its fire-roasted poblano peppers, pepper jack cheese, and a kick of cayenne pepper. Get ready to embark on a culinary adventure that celebrates the perfect balance between comfort and excitement.
SOUTH OF THE BORDER GRILLED CHEESE
Oh WOW! So many textures and flavors, your taste buds are going to be really happy with this grilled cheese. Grating the cheese helps melt it to ooey gooey gooey goodness. I did use the pepper bacon and would recommend it ... adds that extra pop of flavor.
Provided by Andy Anderson !
Categories Sandwiches
Time 30m
Number Of Ingredients 8
Steps:
- 1. DANGER MAD SCIENTIST AT WORK
- 2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
- 3. Gather all the ingredients.
- 4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
- 5. Mix the two cheeses together in a bowl with the cumin, and set aside.
- 6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
- 7. Remove the bacon from the pan and drain on a paper towel.
- 8. Remove all but 1 tablespoon of the bacon fat from the pan.
- 9. Butter one side of each of the two slices of bread.
- 10. On the unbuttered side of one of the bread slices, add half the cheese.
- 11. Next spread the guacamole.
- 12. Add the bacon.
- 13. Cover with the crushed tortilla chips.
- 14. Add the remainder of the cheese.
- 15. Cover with the other piece of bread. Butter side up.
- 16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
- 17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
- 18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
- 19. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER PIZZA
When we moved from Santa Barbara, California to Alaska 25 years ago, my friends gave me copies of all their special Mexican recipes. This easy-to-assemble entree remains one of our favorites. -Eileen Becker of Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 13
Steps:
- Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle. , Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned., Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. , Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.
Nutrition Facts : Calories 252 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 641mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
SOUTH-OF-THE-BORDER QUICHE
"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 15
Steps:
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SOUTH-OF-THE-BORDER GRILLED CHICKEN
Make and share this South-Of-The-Border Grilled Chicken recipe from Food.com.
Provided by R. Warren Meddoff
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a gas or charcoal grill.
- Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.
- Pound chicken breasts with a meat mallet or other heavy object until a uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the tip of a knife. Slice crosswise into strips.
Nutrition Facts : Calories 154.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 68.4, Sodium 241.8, Carbohydrate 1.9, Fiber 0.8, Sugar 0.7, Protein 27.6
Tips:
- Use a sturdy bread that can hold up to the fillings, such as sourdough, French bread, or a hearty whole-grain bread.
- Spread the butter or mayonnaise on the outside of the sandwich to help it brown and crisp.
- Use a variety of cheeses for a more flavorful sandwich. A good combination is Monterey Jack, cheddar, and pepper Jack.
- Add your favorite fillings, such as roasted peppers, onions, tomatoes, avocado, or bacon.
- Season the sandwich with salt, pepper, and any other desired spices.
- Grill the sandwich in a hot skillet or on a griddle until the bread is golden brown and the cheese is melted and bubbly.
- Serve the sandwich immediately with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
The South-of-the-Border Grilled Cheese is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its flavorful combination of cheeses, roasted peppers, and onions, this sandwich is sure to be a hit with everyone. So next time you're looking for a tasty and satisfying meal, give the South-of-the-Border Grilled Cheese a try!
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