An old favorite gets a Southwest twist in these savory sandwiches suggested by Emily Hockett (above with husband Van) of Federal Way, Washington. "I make grilled cheese often in summer when it's too hot to use the oven," she relates. "It is a nice light lunch or dinner."
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VERIFIED BY Taste of Home Test Kitchen
- 4 slices bread
- 4 slices cheddar cheese
- 1 can (4 ounces) chopped green chilies, drained
- 2 tablespoons butter or margarine, 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 over medium heat, cook sandwiches on both sides until golden brown and cheese is melted. Yield: 2 servings.
Originally published as Green Chili Grilled Cheese in Taste of Home June/July 2001, p11