This grilled cheese features authentic Mexican flavors and oozes cheesy goodness, both baked into our Jalapeño Cheddar loaf with melted Monterrey Jack and Cojita cheeses.
Ingredients
- 3 Tbsp. Salted Butter
- 4 Chicken Cutlets, Split in Half to Make Them Thinner
- ½ tsp. Salt
- Freshly Ground Black Pepper
- 2 Tbsp. Olive Oil
- 2 Green Onion, root ends removed
- 1 Fresh Poblano Pepper
- 3 oz. Cotija Cheese, Finely Grated
- 9 oz. Monterey Jack Cheese, Finely Grated
- ¼ cups Sour Cream
- 1 tsp. Lime Juice
- 1 Tbsp. Cilantro Leaves, Chopped
- Jalapeño Cheddar Loaf
Preparation
- Preheat grill to medium heat.
- Preheat broiler.
- Season the chicken with salt and a quarter turn of the pepper mill for each cutlet and place in a bowl.
- Add the olive oil and toss to coat all the pieces.
- Place chicken on grill and cook for 3 minutes. Turn over and continue cooking for another 3 minutes until chicken is cooked through. Remove from grill and set aside.
- At the same time, grill the whole Poblano pepper on a separate part of the grill, turning it each time the chicken is turned.
- Remove the stem and seeds from the Poblano pepper and cut into 1/4”strips.
- Cut the green onions into 1/4” pieces.
- Combine the sour cream, cilantro, and lime in a bowl and mix well.
- Remove the crust end piece of the Jalapeno Jack bread and cut eight 1/2” thick slices.
- Butter one side of each slice and arrange the slices on a cutting board, butter side down.
- Mix the Cotija and 5 ounces of Monterey Jack and, using half of this mixture, cover each of the bottoms (4 bread slices) evenly.
- Put the green onion and peppers on top of the cheese.
- Using a brush, coat each side of the chicken with the sour cream mixture and place one piece of chicken on each cheese-covered bread slice.
- Top each chicken cutlet with the remaining cheese mixture, packing the cheese lightly to keep it from falling out and cover with the remaining bread slices, butter side out.
- Heat a large non-stick pan over medium heat and place the sandwiches in it.
- Cover and cook five minutes and then carefully turn over each sandwich, cover and continue cooking for another five minutes.
- Remove cover and turn over each sandwich again and continue cooking, covered, for another 3-4 minutes to make the outside golden and crisp. Turn each sandwich over again and continue cooking, covered for four minutes.
- Sprinkle the remaining Monterey Jack on each of the sandwiches and place pan under a broiler briefly to melt the cheese.
- Remove the sandwiches from the pan and allow to rest for a few minutes before serving.
