Grilled cheese sandwiches are a great way to use up leftovers from other dishes. I had some queso fresco, jalapenos and avocados from previous meals and I didn’t want them to go to waste. I decided to make a sandwich out of them and what better sandwich than grilled cheese? I never realized queso fresco was such a great melted cheese since I had only eaten it crumbled. It turns out it slices really well and melts perfectly on sandwiches. I was worried that all those jalapenos would overpower the other flavors so I roasted them in the oven until they were just starting to char. This mellowed the heat but concentrated the flavor of the peppers. To make things easier I added the avocado slices after grilling the sandwich because they tend to fall out. The sandwich was really tasty so I might have to start buying the ingredients instead of waiting until I have leftovers!
Roasted Jalapeno and Avocado Grilled Cheese Sandwich
(Makes 3 sandwiches)
- 6 slices bread, cut in half
- 6-7 jalapenos, halved with seeds removed
- whole milk queso fresco, sliced thin
- 2 avocados, thinly sliced or mashed
- Sour cream
- On the broiler setting, roast the jalapenos cut side down for about 5-6 minutes, or until the jalapenos are just starting to char.
- Place a few slices of cheese on one slice of bread. Add the jalapenos on top.
- On the other slice of bread, spread a thin layer of sour cream.
- Assemble the sandwich and grill for several minutes until the cheese is melted.
- Add the avocado slices onto the sandwich after grilling.