Green Chile Pimento Grilled Cheese Sandwiches

Green Chile Pimento Grilled Cheese Sandwiches

Ingredients

For the pimento cheese:

  • 4 oz Monterrey Jack
  • 4 oz white cheddar (white horseradish cheddar will give it a nice kick)
  • Dash of Worcestershire
  • 1 clove garlic
  • Salt
  • Pepper
  • 1 16oz Jar of 505 Southwestern Roasted Green Chile
  • 1/4-1/3 cup light mayo (I sub half with fat-free Greek yogurt)

For the sandwiches:

  • Butter
  • Sliced bread


Instructions


  1. If using a food processor, use the blade to shred the cheese.
  2. Remove a handful of cheese from the bowl and set aside.
  3. Switch to the chopper blade and add the garlic clove, 1/4 cup of mayo, a dash of Worcestershire, and a pinch of salt and pepper and process 8-10 seconds.
  4. Return the shredded cheese to the bowl along with the hatch chiles, and pulse 3-4 times.
  5. Store in the fridge, will keep a week plus.
  1. If not using a food processor, grate the cheese and finely mince the garlic.
  2. Stir the minced garlic, Worcestershire, and mayo together with a pinch of salt and pepper.
  3. Add Roasted Green Chile to the bowl along with the cheese.
  4. Stir until thoroughly combined and then take fork and mash the cheese until you reach desired consistency.
  5. For the sandwiches, heat a skillet or grill pan over medium-high.
  6. Assemble the sandwiches and butter the outsides of the bread.
  7. Cook 2-3 minutes on each side, until golden brown and the cheese is melting down the sandwich in picture-perfect drips.