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 Cheese between two slices of English muffin bread brushed with chipotle lime mayo.
Ingredients
Directions
- FOR GRILLED CHEESE:
- In a small bowl, combine mayo lime zest and chili powder. Cover and refrigerate mixture for one hour.
- 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.
- 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.
- FOR SOUP:
- 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.
- 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.
- 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.
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