Grilled Cheese

Kicked Up Grilled Cheese with Roasted Quesomato Soup

Prep Time: 15 MIN  |  Cook Time: 160 MIN  |  Servings: 4
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Kicked Up Grilled Cheese with Roasted Quesomato Soup
Prep Time
15 MIN
Cook Time
160 MIN
Servings
4

Grilled cheese sandwiches are a favorite with kids.  However, now they can be an adults favorite as well.  This kicked up version uses 3 slices of Sargento Blends 4 Cheese Southwest Cheese between two slices of English muffin bread brushed with chipotle lime mayo.    
 

Ingredients
  • FOR GRILLED CHEESE:
  • 1/2 cup mayonnaise
  • 2 tsp. fresh lime zest
  • 1/2 tsp. chipotle chili powder
  • 8 slices English muffin bread
  • 12 slices Sargento® Blends 4 Cheese Southwest
  • FOR SOUP:
  • 3 lg. Tomatoes, stem removed, cut in half crosswise
  • 1 small Sweet onion, cut into wedges
  • 4 cloves Garlic
  • 2 tsp. Extra virgin olive oil
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 1/2 cup Water
  • 1 (15oz.) can Chicken broth
  • 1 cup Crushed tomatoes
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Ground cumin
  • 1/2 tsp. Chipotle chili powder
  • 1 cup Sargento® Shredded Authentic Mexican Blend
  • 1 cup Sargento Shredded 4 Cheese Mexican Blend
  • 1 tsp. Flour
  • 1/2 cup Half & Half, warmed
Directions
  1. FOR GRILLED CHEESE:
  2. In a small bowl, combine mayo lime zest and chili powder. Cover and refrigerate mixture for one hour.
  3. Pre-heat a large non-stick skillet or frying pan over medium low heat. Spread 1 teaspoon mayo mixture on each side of bread. Place 3 slices of cheese between two slices of bread.
  4. Grill sandwiches for 2-3 minutes per side or until golden brown. Remove with a flat spatula. Cut in half and serve with a cup of quesomato soup.
  5. FOR SOUP:
  6. Pre-heat oven to 400 degrees. Place tomatoes cut side up in a 13”X9” casserole dish. Add onions and garlic around tomatoes. Drizzle olive oil over vegetables, then sprinkle salt and pepper on top. Pour water into pan. Roast tomato mixture uncovered for 2 hours. Remove from oven and let cool for about 20 minutes.
  7. Remove skins and transfer tomato mixture to a blender. Add chicken broth and next 4 ingredients. Blend on low until smooth. Strain mixture through a fine strainer over a 3 qt. saucepan. Discard solids. Add bay leaf and cook on low for 20 minutes.
  8. In a medium bowl, combine cheeses and flour. Slowly whisk in cheeses until all cheese is added and melted in. Slowly whisk in warm cream. Simmer on low for 10 minutes. Serve.

Serving Size 4

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.00g 35%
Sat. Fat 9.00g 45%
Mono Unsat. Fat 4.00g
Poly Unsat. Fat 5.00g
Cholesterol 55mg 18%
Sodium 930mg 39%
Amount/Serving%DV*
Total Carbohydrate 56g 19%
Dietary Fiber 0g 0%
Sugars 2g
Protein 20g
Amount/Serving%DV*
Vitamin A 4RE
Vitamin C 2mg 2%
Calcium 504mg 50%
Iron 2mg 10%