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Spice up your lunch with this sweet and spicy grilled cheese from She’s Cookin

Priscilla Willis writes about food and dining on her website She’s Cookin’ | from the heart where you’ll find simple + seasonal recipes with a heart healthy focus, dining reviews highlighting healthy options, the occasional indulgence to drool over, and delicious Travel Eats from destinations near and far. Priscilla and her husband find respite in growing greens and tomatoes and walking their Corgi on the beach. Priscilla is a contributor at OC Menus and Honest Cooking and collaborates with Hoag Hospital on raising awareness and educating folks about cooking good foods for the heart.

Recipe Overview:

  • Prep time:  20 minutes
  • Total time:  30 minutes
  • Yield:  2 sandwiches

A grilled cheese with attitude: a hint of heat from creamy Tillamook Pepper Jack Cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite. Award-winning Tillamook Medium Cheddar Cheese chimes in here to temper the heat for those with tender taste buds – otherwise go all out with more Pepper Jack!

Ingredients:

  • 1- 7 ounce can Chipotle peppers*
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 cup pineapple, diced**
  • 
3 strips dried mango, diced
  • 
1/4 red bell pepper, diced
  • 
2 slices Tillamook Medium Cheddar Cheese
  • 
2 slices Tillamook Pepper Jack Cheese
  • 
4 slices potato or whole grain bread
  • olive oil for grilling

*Note: canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. **Fresh pineapple is my preference, but canned will do.

Instructions:

Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.

Cook for about 3 minutes per until  golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts – must have melted cheese!

4 comments

Suzanne

Fabulous recipe that is a must try!

April 30th, 2012 at 9:39 pm

Katy

Tillamook Team

Thanks for your comment, Suzanne! I'm so glad you like the recipe!

~ Katy of the Tillamook Team

May 1st, 2012 at 4:09 pm

Lisa { AuthenticSuburbanGourmet }

WOW - this is one GREAT grilled cheese!!! Prisilla writes a wonderful blog!

May 1st, 2012 at 7:57 pm

Katy

Tillamook Team

Thanks Lisa! We totally agree! Priscilla's recipe is definitely yummy! Thanks for your comment!

~ Katy of the Tillamook Team

May 7th, 2012 at 12:22 pm
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