South of the Border Wisconsin Grilled Cheese
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 10 Min. Prep Time • 8 Min. Cook Time| Ingredients |
|---|
| 1/4 c. tomato-based salsa |
| 2 Tbsp. fire-roasted canned, diced green chilies, drained |
| 1 tsp. taco seasoning mix |
| 2 Tbsp. butter, softened |
| 8 (1/2" thick) slices hearty artisan jalapeño or tomato bread |
| 4 oz. (1 c.) Wisconsin queso Quesadilla Cheese, shredded |
|
|
| You may substitute another Hispanic melting cheese such as Asadero or Monterey Jack |
Directions:
1. In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 min. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 c. cheese. Cover with remaining 4 slices of bread, buttered side out.
2. Place sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat. Cook 4 to 5 min. per side, or until bread is golden brown, and cheese is melted.
