- 4 slices bread
- 4 slices cheddar cheese
- 1 can (4 ounces) chopped green chilies, drained
- 2 tablespoons butter, softened
- Top two slices of bread with two slices of cheese; sprinkle with chilies. Top with remaining bread. Butter the outsides of sandwiches.
- In a large skillet or griddle, toast sandwiches until bread is lightly browned on both sides or until lightly browned. Yield: 2 servings.
Originally published as Green Chili Grilled Cheese in Taste of Home June/July 2001, p11
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