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Ingredients:
4 sl, white or wheat
bread
2 tsp pureed chipotle chiles
5 oz cheese
shredded or thinly sliced
1 ripe tomato, sliced
thinly sliced red onion
cilantro leaves
coarsely chopped
soft butter
Instructions:
SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or more if
you like your sandwich really hot. Cover bottom slice with layer of
cheese, tomato and onion slices and as much cilantro as you like. Top with
second slice of bread and butter it. Place sandwich, butter-side down, in
cast-iron skillet. Spread top piece of bread with butter as well and cook
sandwich slowly. When golden brown on bottom, turn it over and cook on the
other side. Covering pan will help melt cheese by the time bread is
crisped and golden. Eat right away with something very cold to drink.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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Per Serving (excluding unknown items): 13 Calories; trace Fat (11.8%
calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 2
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Grilled Cheese-Chipotle Sandwich Recipe brought to you by Mexican Recipes To-Go
