Best 4 South Of The Border Grilled Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**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.

Here are our top 4 tried and tested recipes!

SOUTH OF THE BORDER GRILLED CHEESE



South of the Border Grilled Cheese image

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

2 slice thick bacon (pepper bacon sounds good), chopped
2 oz extra sharp cheddar cheese, grated
2 oz pepper jack cheese, grated
1/2 tsp ground cumin
3 Tbsp guacamole (freshly made)
2 Tbsp tortilla chips, crushed
2 slice bread, sour dough, if you have it
sweet butter, unsalted, to coat the bread

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



South-of-the-Border Pizza image

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

1 tablespoon cornmeal
1 loaf (1 pound) frozen bread dough, thawed
1/2 pound lean ground beef (90% lean)
1 medium onion, chopped
1 sweet yellow pepper, chopped
1 garlic clove, minced
1 can (16 ounces) fat-free refried beans
1 cup salsa
1 can (4 ounces) chopped green chilies
1 to 2 teaspoons chili powder
2 cups shredded reduced-fat Mexican-blend cheese
2 medium tomatoes, chopped
2 cups shredded lettuce

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



South-of-the-Border Quiche image

"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

Categories     Breakfast     Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 15

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa and sour cream, optional

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



South-Of-The-Border Grilled Chicken image

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

1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon cayenne
1 1/2 teaspoons olive oil
4 boneless skinless chicken breast halves

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!

Related Topics