Remove stem from chile; cut in half lengthwise, remove seeds and membrane.
Cut the chile into strips.
Spread mayonnaise on 1 side of each bread slice.
Place 1 bread slice, mayonnaise side down, in skillet.
Top with 1 slice American cheese, 1 slice Monterey jack cheese, half of the green chile strips, 1 slice American cheese, 1 slice Monterey jack cheese and second bread slice, mayonnaise side up.
Grill over medium heat until golden brown and cheeses are melted, flipping as needed.
Slice in half diagonally and serve with Guacamole.
Heat the corn in a small skillet over high heat until charred and fragrant.
Coarsely mash avocados in a medium bowl; stir in lime juice and salt.
Add corn, onion, jalapeno, Cojita cheese and cilantro; mix well. Makes about 2 1/2 cups.
Ingredients
Directions
Remove stem from chile; cut in half lengthwise, remove seeds and membrane.
Cut the chile into strips.
Spread mayonnaise on 1 side of each bread slice.
Place 1 bread slice, mayonnaise side down, in skillet.
Top with 1 slice American cheese, 1 slice Monterey jack cheese, half of the green chile strips, 1 slice American cheese, 1 slice Monterey jack cheese and second bread slice, mayonnaise side up.
Grill over medium heat until golden brown and cheeses are melted, flipping as needed.
Slice in half diagonally and serve with Guacamole.
Heat the corn in a small skillet over high heat until charred and fragrant.
Coarsely mash avocados in a medium bowl; stir in lime juice and salt.
Add corn, onion, jalapeno, Cojita cheese and cilantro; mix well. Makes about 2 1/2 cups.
