Recipe of the Week: Mexican Grilled Cheese

I am posting this recipe for my good friend Carol. I made this Terranova favorite about a month ago and invited her over, she didn't come eat but has asked me to tell her about it a couple times since then. It's everything you love about a grilled cheese with a spicy kick. I serve this with a traditional tomato soup and avocado with salt and lime, but it would also go very well with a salad if you want to curb the guilt.

The dips listed are from Terranova Catering (in Gainesville FL) and are sold at the downtown farmer's market every Wednesday. If you can not make it there, I've listed some substitute recipes below. They are good to make and have to eat with other things too!

Mexican Grilled Cheese

Sharp Cheddar Cheese, grated
Jalapeno Jack Cheese, grated
Chipoltle Dip (recipe below)
Cilantro Pesto (recipe below)
Red Onion, sliced in thin half moons
Fresh Cracked Pepper
Publix White Mountain Bread, sliced
Butter

Heat skillet over medium heat. Butter outsides of bread with butter. On insides of bread, each sandwich should have one side spread with cilantro pesto, and the other side spread with chipoltle dip. Once skillet is hot, place one slice of bread butter side down. Then proceed to sprinkle a healthy amount of each cheese and layer in slices of red onion. Pepper to taste.
Top with second slice of bread (butter side up). Grill each side till golden brown and cheese is melted. Serve immediately.

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Chipoltle Dip
I am sure there is an exact recipe online, however if short on time this is a good substitute.

1/4 c. mayo
1/4 c. sour cream
2-3 Chipoltle Peppers, sliced from can (buy chipoltle peppers in adobo sauce)
2-3 Spoonfuls of sauce from chipoltle pepper can (to taste)
Fresh Cracked Pepper (to taste)

Mix Well.

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Cilantro Pesto
I used this recipe from AllRecipes.com and it was good. I used half as much olive oil and it was fine with me, especially for this recipe since you don't want to soak the bread.
This is also good to have around, good on baked potatoes and pasta.

1 bunch Cilantro, stems removed
5 cloves Garlic, minced
1 Tbs. White Wine Vinegar
1/4 c. grated Parmesan Cheese
1/2 tsp. Cayenne Pepper
1/2 c. Walnuts or Pecans
Salt to taste
1/2 c. Olive Oil

Blend everything, except olive oil, in electric food processor or blender. Add 1/4 c. Olive oil, blend pesto. Add additional olive oil until pesto reaches the consistency you like.


Enjoy~