This crispy creamy Mexican street food-inspired grilled cheese is loaded with buttery roasted corn, spicy pickled jalapenos, and rich manchego cheese. Thick cut Texas toast might not be that Mexican, but this type of bread is perfect for this roasted corn grilled cheese with pickled jalapenos.
- 2 slices of Texas toast
- 1 cup of shredded manchego
- 1 lime wedge
- 1 tbs of pickled jalapenos
- 1 roasted corn
- 1 tbs of smoked chile butter
- (combine 2 pats of unsalted butter, a pinch garlic
- salt, 1 tsp smoked paprika, & 1 heaping tsp chile
How to make it
to begin, get a grater out and carefully grate up a cup of manchego. Then fumble some cheese onto the bread and roasted corn. scoop out a spoonful of pickled jalapenos, let the excess juice drip off and put a few on. With the remainder of the cheese, carefully plop it on and press down. Now take that second piece of bread and put it on top. Then smear some of that yummy smoked chile butter on top. Finally, put the sandwich on the heat (oven for about 3 to 5 mins) When it’s done take it out of the pan, let it sit for another minute so the butter absorbs and the cheese thickens, then squeeze a lime wedge on top and chow down.
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