Green Chile Grilled Cheese Melt
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. —Julia Huntington, Cheyenne, Wyoming
Ingredients
- 4 ounces cream cheese, softened
- 1 cup shredded Colby-Monterey Jack cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 can chopped green chilies, drained
- 2 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- Dash seasoned salt
- 12 slices white bread
- 6 slices tomato
- 1/4 cup butter, melted
Reviews
This has to be the best grilled cheese sandwich I have ever had. My only substitution was that I used olive oil in place of butter. I added the olive oil to the heated skilled and then added the sandwiches.
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My husband and I liked this recipe, but found that it was too gooey and needed more crunch with it. We omitted the tomatoes, but otherwise thought it was a creative grilled cheese recipe!
I'm a big fan of grilled cheese because it is such a versatile dish. This is a nice spicy twist on the usual sandwich! Works well with sourdough bread instead of white.
Excellent on every level. The garden fresh tomatoes knocked it out of the park. I made 1/2 recipe because there are just the two of us. Wish I had made the entire amount. Pretty sure the cheese mixture would be terrific on crackers. The ingredient mix is perfect. I appreciate a recipe that brings unique tastes to an old time favorite. Thanks so much.
Gooey, yummy goodness. Will enjoy with soup in colder weather.
This looked so good that I thought I would reduce the amount down to make just enough for two sandwiches, but then decided I'd make the full amount.. and I ended up using the balance at a party as a warm cheese dip, with just a bit of hot sauce added. Sandwich was divine, and the dip was delightful.