Grilled Chile Cheese Toasts Recipes

GRILLED CHEESE-STUFFED CHILE TACOS

Steps:

• Prepare a grill for high heat. Halve the Cubanelle peppers lengthwise, trim the tops and remove the seeds. Drizzle the peppers, tomatoes and onion rounds with oil, and sprinkle with 1/2 teaspoon salt. Place the vegetables on the hot grill, cut-side down, and cook 6 to 7 minutes, flipping halfway through, to get some charred areas and dark grill marks. Set aside the grilled pepper halves.
• Put the grilled tomatoes and onion, garlic, chipotles, cilantro, juice of 1 lime and 1 1/2 teaspoons salt in a food processor, and pulse about 20 times for a chunky salsa.
• Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a medium bowl. Add the remaining lime juice and 1/2 teaspoon salt. Mash the avocado lightly with a fork so that some large pieces remain.
• Stuff about 2 tablespoons of the Monterey Jack into each pepper half. Place a piece of aluminum foil, large enough to hold all the peppers, on the grill. Arrange the stuffed pepper halves on the foil. Cover the grill to melt the cheese, about 4 minutes.
• Heat the tortillas on the grill for about 30 seconds to 1 minute per side for light grill marks. Wrap the tortillas in aluminum foil to keep them warm and soft.
• To assemble a taco, spread some of the avocado on a tortilla. Top with a stuffed pepper half, followed by a spoonful of salsa, a dollop of the sour cream and some torn cilantro leaves.

GREEN CHILE GRILLED CHEESE MELT

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.

GRILLED GREENS AND CHEESE ON TOAST

Steps:

• Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
• Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
• Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
• Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
• Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
• Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

GRILLED CHILE-CHEESE TOASTS

Steps:

• Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread.
• Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.

SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST

Steps:

• For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
• Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
• Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
• Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
• Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
• To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
• Serve the toast alongside the soup.

GREEN CHILI GRILLED CHEESE SANDWICHES

Steps:

• Spread mayonnaise over four slices of bread; layer with cheese slices and green chilies. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.