What Happens When Tacos Meet Grilled Cheese?
Here is another grilled cheese that has been taken to the next level! Who doesn’t love a good grilled cheese sandwich? Who doesn’t love tacos? Why choose when you can have them both! Find out: What is a Mexican grilled cheese called? What is the secret to the best grilled cheese?
Ingredients
FOR THE TACO MEAT
1 pound lean ground beef
1/2 pound pork chorizo
1 1/2 T Cattleman’s Grill Mexicano
3/4 cup water
INSTRUCTIONS
1. Heat a large skillet over medium/high heat. Cook and crumble the ground meat until no pink remains, drain off any fat.
2. Add in the Mexicano seasoning (or your favorite taco seasoning) with 3/4-cup of water.
3. Mix thoroughly and simmer on medium heat until most of the water has evaporated and meat and spices are well combined.
FOR THE GUACAMOLE
Ingredients:
3 semi-soft avocados
1/4 cup fine chopped red onion
1/4 cup fine chopped cilantro
1-1/2 limes, juiced
salt to taste
1. Slice open, seed, and scoop out the avocado halves into a small bowl. Add lime juice and mash with a fork.
2. Stir in chopped onion, cilantro, chipotle and a good pinch of salt.
3. Use immediately.
For the Pico de Gallo
Ingredients
1 lb roma tomatoes, diced
1/4 medium red onion
1/4 medium sweet yellow onion
1 jalapeno pepper, de-seeded and de-veined, and finely minced
1/2 cup fresh cilantro, chopped
2 T lime juice
1/2 t salt
1/8 t freshly ground black pepper
Instructions
1. In a medium bowl combine diced tomatoes, onion, jalapeno pepper and chopped cilantro.
2. Stir in the lime juice, salt, and black pepper. Enjoy right away or cover and refrigerate overnight for more intense flavor.
FOR THE SANDWICHES
1 loaf of sliced sourdough bread
prepared taco meat
prepared guacamole
8 ounces sharp cheddar cheese, shredded
8 ounces Monterrey Jack cheese, shredded
Prepared Pico de Gallo
4 tablespoons soft butter
Sour cream and/or salsa, for serving
1. Heat a large skillet over low heat.
2. Butter the slices of bread and start layering the sandwiches – buttered sides facing out.
3. Start with about 1 once of cheddar; top with about 1/4 cup of taco meat, then a 1/4 cup of guacamole; layer a pico de gallo; top with 1 ounce of Monterrey Jack; finish with your top piece of bread.
4. Grill on low for 4-5 minutes or until golden brown, flip and finish the other side for an additional 4-5 minutes.
5. Serve with sour cream, salsa, and any extra guacamole for dipping. ENJOY!
Pro tips:
1. The key to melting the cheese without burning the bread is the low heat setting; grill these low and slow.
2. Use a slotted spoon when adding the pico de gallo and taco meat. You don’t want to make your sandwich soggy.
3. Begin and end layers with cheese. They are the glue that holds the whole thing together.
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