South Of The Border Grilled Cheese Recipes

ZESTY GRILLED SHRIMP TACOS WITH SOUTH OF THE BORDER CORN AND COTIJA SALSA.

Steps:

• Add the shrimp to a bowl. Add the olive oil, juice + zest of 1 lemon, juice + zest of 1 lime, garlic, smoked paprika, chipotle chile powder, cumin and salt. Toss well and let the shrimp sit for 15-30 minutes.
• Meanwhile, make the salsa. In a bowl, combine the cotija cheese, corn, jalapeno, basil, cilantro and lime juice. Toss to combine. Gently stir in the diced avocado. Cover and store in the fridge until ready to serve.
• Heat a grill or grill pan to high. Thread the shrimp on skewers if using an outdoor grill (or use a grilling basket). Once hot, grill the shrimp for 3-4 minutes per side or until light char marks appear. I like to brush some of the marinade left in the bowl over the shrimp when I first put the shrimp on. Once done cooking, remove the shrimp from the grill and if desired squeeze with a little lemon and lime juice. Sprinkle with basil + cilantro.
• To serve, spread a little quinoa or rice inside each warmed tortilla. Add the watermelon and shrimp. Top with salad and garnish with cilantro. Eat!

SOUTH-OF-THE-BORDER WRAPS

Steps:

• Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
• Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
• Mix the beans, corn, bell pepper, salsa and cilantro.
• Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
• Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
• Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

SOUTH-OF-THE-BORDER MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
• Cook on High, stirring twice, for 2 hours.
• Stir tomatoes and green onions through the pasta mixture.
• Continue cooking until the tomatoes are hot, 5 to 10 minutes.

SOUTH OF THE BORDER GRILLED CHEESE

Steps:

• 1. DANGER MAD SCIENTIST AT WORK
• 2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
• 3. Gather all the ingredients.
• 4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
• 5. Mix the two cheeses together in a bowl with the cumin, and set aside.
• 6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
• 7. Remove the bacon from the pan and drain on a paper towel.
• 8. Remove all but 1 tablespoon of the bacon fat from the pan.
• 9. Butter one side of each of the two slices of bread.
• 10. On the unbuttered side of one of the bread slices, add half the cheese.
• 11. Next spread the guacamole.
• 12. Add the bacon.
• 13. Cover with the crushed tortilla chips.
• 14. Add the remainder of the cheese.
• 15. Cover with the other piece of bread. Butter side up.
• 16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
• 17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
• 18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH OF THE BORDER BURGERS

Steps:

• Heat gas grill to medium or charcoal grill until coals are ash white.
• Meanwhile, shape ground beef into 4 (4-inch) patties.
• Place patties onto grill. Grill, turning once, until cooked through (15 to 18 minutes).
• To serve, place 1 burger on bottom half of bun; top with 1 slice cheese, 2 slices avocado, 1 tablespoon salsa and top half of bun. Repeat with remaining ingredients.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

SOUTH OF THE BORDER TURKEY BURGER

Steps:

• Mix the first eleven ingredients in a bowl.
• Form 6 large patties.
• Grill or cook in a skillet, until center of each burger reaches at least 165 degrees F.
• Top each turkey burger with a slice of pepper jack cheese.
• Cook until cheese is melted.
• Serve on a bun with your favorite toppings.

SOUTH OF THE BORDER GRILLED CHEESE

Steps:

• In a small bowl, combine salsa, chilies, and taco seasoning; let stand 5 minutes.
• Butter one side of each slice of bread.
• Spread salsa mixture on the non-buttered side of 4 slices of bread; top each slice with 1/4 cup cheese.
• Cover with the remaining 4 slices of bread, buttered side out.
• Place sandwiches on medium-heat electric griddle or in a preheated skillet over medium heat.
• Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted.
• Serves four.

GRILLED SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat ⅛ inch deep in diamond pattern. Prepare instant meat marinade as directed on envelope except stir in ketchup, Worcestershire sauce, and red pepper sauce. Marinate meat as directed on envelope. Remove meat from marinade; reserve marinade. Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces; serve with spoonfuls of beans, chili peppers, and potato chips.

SOUTH OF THE BORDER OMELET

Steps:

• COMBINE sundried tomatoes with ⅓ cup hot water in a small bowl; let stand until softened. Drain well. LIGHTLY OIL 8- to 10-inch skillet or coat with cooking spray. Set over medium-high heat. Add mushrooms, onion, green pepper and softened sundried tomatoes; saute until tender. Transfer vegetables to plate and set aside. BEAT together egg substitute, evaporated milk, pepper sauce, mustard and white pepper in a bowl until blended. Re-oil or re-spray skillet and return to heat; add egg mixture and cook until bottom is lightly browned and top is creamy. Top with reserved vegetables and sprinkle with cheese. FOLD omelet in half and slide onto serving plate. Garnish with parsley and mushroom caps and cut into two portions.