Mexican Grilled Cheese Food

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• Heat griddle to 350°F or heat 12-inch skillet over medium heat. Top 2 slices of the bread with cheese; cover with remaining bread.
• In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
• Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.

MEXICAN GRILLED CORN

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
• Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
• Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
• Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

3-INGREDIENT GRILLED MEXICAN STREET CORN (ELOTE)

Steps:

• Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4-5 minutes per side (16-20 minutes total). Let cool slightly.
• Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.

MEXICAN GRILLED CHEESE SANDWICH

Steps:

• In a small bowl, combine taco seasoning with the butter until fully mixed.
• Thinly coat 1 side of each bread slice with butter mixture.
• Heat skillet to medium. When hot, lay down 2 of the four slices of bread, buttered side down.
• On each slice in the skillet, layer 1 slice of Swiss cheese, 1 teaspoon of the minced roasted jalapenos and 1/2 of the cheddar. Top each sandwich with the remaining bread slices, buttered side UP. (I actually put a little bit more of the jalapeno pieces into the butter mixture before spreading it.).
• Cover skillet and turn pan to medium low. Cook for 5 minutes.
• Uncover and flip when sandwiches have reached desired brownness. Raise heat to medium or medium-high and continue cooking until other side is to your preferred brownness.
• Goes perfectly with a good bowl of soup!

BREAKFAST GRILLED CHEESE MEXICAN STYLE

Steps:

• Chop 4 cheese slices; combine with eggs and set aside.
• Saute turkey bacon and green onions in butter until onions are translucent.
• Add egg and cheese mixture; cook, stirring over medium heat until eggs are set.
• Remove and keep warm.
• Butter all slices of bread on one side.
• Place 4 slices of bread, buttered side down, in clean skillet.
• Top each with one slice of cheese and an equal amount of scrambled eggs.
• Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
• Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.

MEXICAN GRILLED CHEESE SANDWICH (QUESADILLA!)

Steps:

• Evenly distribute toppings on 4 tortillas.
• Top with remaining four tortillas.
• Heat skillet over medium heat and cook tortilla sandwiches approximately 4 minutes on each side or until cheese is melted and tortillas are browned.

GRILLED CHEESE TACOS

Steps:

• Prepare a grill or grill pan for medium-high heat; generously oil grates.
• Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10-15 minutes for corn and 4-5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.
• Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.
• Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.

MEXICAN GRILLED CHEESE

Steps:

• spread the american cheese around the tortilla.
• spread the velveeta sparingly around the tortilla.
• sprinkle fajita seasoning.
• place the second tortilla ontop of the other and cheese.
• microwave until melted completely.
• dip in sour cream if desired.

GRILLED MEXICAN PANINI

Steps:

• Heat panini grill.
• Spread cut sides of bolillos with guacamole, then aioli; fill with turkey and cheese.
• Grill 5 min. or until golden brown.
• Cut in half to serve.