Salsa Grilled Cheese Recipes

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

INSIDE OUT GRILLED CHEESE

Steps:

• Place 4 ounces shredded cheese directly on a hot flat top grill or frying pan. Place bread on top and let cheese melt and get crispy. Add remaining ounce cheese to the tops of the bread and let melt.
• Remove from grill. Spread guac on one half of the melty side of the sandwich and place beans on the other. Drizzle sriracha evenly over the guac. Mash the sandwich together so that the crispy cheese is on the outside. Slice and enjoy!

SALSA GRILLED CHEESE

Steps:

• Fill bread slices with Singles and salsa.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

GRILLED CREAM CHEESE SANDWICH WITH BANANA AND PINEAPPLE SALSA

Steps:

• Cut the pineapple in small dice and place in colander. Set aside and let the juice drain, reserving the juice. Julienne the orange zest and place in a small pot and cover with water. Bring to a simmer and cook for 2 minutes. Strain and reserve the zest and the orange flavored water. Using the same small pot, combine the reserved pineapple juice, 1 tablespoon sugar, and orange zest. Scrape the vanilla bean seeds into it the pot as well. Bring to a simmer. Place the pineapple in a bowl and pour over the juice. Let it sit for 2 hours or overnight.
• Combine the lime zest, 3 tablespoons sugar, cream cheese, and rum in a medium bowl and whip until smooth. Reserve. This can be made and refrigerated up to 2 days in advance.
• To build the sandwiches, cut each brioche slice in 1/2 and brush with butter on one side. Sprinkle with some of the remaining 1/4-cup sugar and turn over so the non-buttered side is faced up. Spread a 1/4-inch layer of the cream cheese spread on all slices. Put a layer of bananas on 1/2 the slices and place the other slice of brioche on top, forming a sandwich.
• Lightly butter and sugar the aluminum sheets and place a sandwich on each. Fold up and reserve. Place the sandwiches over a medium low heated grill and cook 3 to 4 minutes on each side or until the sandwich gets nicely toasted on both sides. Remove from grill. These can either be unwrapped and platted or the aluminum can be opened and the pineapple salsa spooned right on top.

SALSA & CHEESE OMELETTE

Steps:

• Spread beaten eggs into a heated pan and cook one side, flip over and cook the other side.
• Meanwhile, mix together salsa, peppers and green onion if using.
• Top eggs with salsa mixture and cheddar cheese. Off to one side.
• Fold over eggs, and cook until cheese is melted, if you want to eat right away then add a little water and cover pan with a lid.
• Serve with your favorite breakfast side.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.