Fab Find Foodie is a place for creator Angela Williamson to share her love for food and kitchen products, recipes, family entertaining and local DFW events.
My goal was to combine two of my favorite foods, guacamole and grilled cheese. I made a simple, yet tasty, guacamole that doesn’t overshadow the deliciousness of Tillamook Monterey Jack Cheese. The result? A creamy, fresh-tasting grilled cheese unlike anything you’ve ever tried!
To Roast Jalapeno:
Cut jalapeno in half, and remove seeds and ribs. Place on a small baking sheet lined with foil. Put baking sheet underneath the broiler and roast for 5 minutes, or until skin is bubbly and darkened. Immediately place in a small bowl and cover with saran wrap. After five minutes, remove jalapeno and remove the outer skin. Chop one of the jalapeno halves and set aside.
To Make Guacamole:
Scoop the center of 3 medium-sized avocados into a small bowl and gently mash together, leaving it fairly chunky. Add the fresh lime juice, green and red onion, garlic and jalapeno and mix. Add salt and pepper.
To Make the Grilled Cheese:
Preheat a non-stick skilled on medium heat. Butter one side of three slices of bread. Spread 3 tbsp. guacamole on each of the dry sides of the bread. Place buttered side of bread with guacamole down in preheated pan. Top with two slices of cheese and second slice of bread. Butter the top of the bread. Cook for two-three minutes, until bottom side of the bread is golden brown. Flip the sandwich over with a spatula, and cook and additional 2 minutes. Again, until the bread is golden brown. Allow grilled cheese to sit for one minute before butting in half.
*This specific bread can be found at your local Walmart in the bakery section.