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Grilled ‘N’ Green!

GrilledandGreenCheese

GrilledandGreenCheese

Yields1 Serving

Ingredients
 1 Anaheim, Hatch or other green chile, roasted and skin removed
 1 tbsp mayonnaise
 2 thick slices firm white bread (Texas toast-style)
 2 slices white American cheese
 2 slices Monterey jack cheese
Guacamole Ingredients
 ½ cup fresh or frozen corn kernels
 2 ripe avocados
 Juice of 1 lime
 Salt to taste
 ¼ cup chopped red onion
 1 jalapeno pepper, seeded and finely chopped
 2 tbsp crumbled Cojita or feta cheese
 2 tbsp chopped fresh cilantro

Directions
1

Remove stem from chile; cut in half lengthwise, remove seeds and membrane.

2

Cut the chile into strips.

3

Spread mayonnaise on 1 side of each bread slice.

4

Place 1 bread slice, mayonnaise side down, in skillet.

5

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.

6

Grill over medium heat until golden brown and cheeses are melted, flipping as needed.

7

Slice in half diagonally and serve with Guacamole.

Guacamole Instructions:
8

Heat the corn in a small skillet over high heat until charred and fragrant.

9

Coarsely mash avocados in a medium bowl; stir in lime juice and salt.

10

Add corn, onion, jalapeno, Cojita cheese and cilantro; mix well. Makes about 2 1/2 cups.

Ingredients

Ingredients
 1 Anaheim, Hatch or other green chile, roasted and skin removed
 1 tbsp mayonnaise
 2 thick slices firm white bread (Texas toast-style)
 2 slices white American cheese
 2 slices Monterey jack cheese
Guacamole Ingredients
 ½ cup fresh or frozen corn kernels
 2 ripe avocados
 Juice of 1 lime
 Salt to taste
 ¼ cup chopped red onion
 1 jalapeno pepper, seeded and finely chopped
 2 tbsp crumbled Cojita or feta cheese
 2 tbsp chopped fresh cilantro

Directions

Directions
1

Remove stem from chile; cut in half lengthwise, remove seeds and membrane.

2

Cut the chile into strips.

3

Spread mayonnaise on 1 side of each bread slice.

4

Place 1 bread slice, mayonnaise side down, in skillet.

5

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.

6

Grill over medium heat until golden brown and cheeses are melted, flipping as needed.

7

Slice in half diagonally and serve with Guacamole.

Guacamole Instructions:
8

Heat the corn in a small skillet over high heat until charred and fragrant.

9

Coarsely mash avocados in a medium bowl; stir in lime juice and salt.

10

Add corn, onion, jalapeno, Cojita cheese and cilantro; mix well. Makes about 2 1/2 cups.

Grilled ‘N’ Green!