Summery Salad & Sandwich Recipes

South of the Border Spicy Grilled Cheese

Serves 4


  • 1/4 cup tomato-based salsa
  • 2 tablespoons fire-roasted canned, diced green chiles, drained
  • 1 teaspoon taco seasoning
  • 2 tablespoons butter, softened
  • 8 slices (1/2-inch thick each) slices hearty artisan jalapeño or tomato bread
  • 4 ounces (1 cup) Wisconsin queso quesadilla cheese*, shredded

Cooking Instructions

In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 cup Wisconsin queso quesadilla cheese. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275°F, or in a skillet over medium heat. Cook 4-5 minutes per side, or until bread is golden brown, and cheese is melted.

*You may substitute another Hispanic melting cheese such as asadero, queso oaxaca or monterey jack.