This grilled cheese features authentic Mexican flavors and oozes cheesy goodness, with melted Monterey Jack and Cojita cheeses.
Ingredients
- 1 La Brea Bakery Jalapeño Cheddar Loaf, sliced into eight ½-inch thick slices
- 4 chicken cutlets, split in half to make thinner
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 fresh poblano pepper
- ¼ cup sour cream
- 1 tablespoon cilantro leaves, chopped
- 1 teaspoon lime juice
- 3 tablespoons butter
- 3 ounces cotija cheese, finely grated
- 9 ounces Monterey jack cheese, finely grated
- 2 green onions, root ends removed and cut into 1/4" pieces
Preparation
- Preheat the grill to medium heat and preheat the broiler. Season the chicken cutlets with salt and freshly ground black pepper. Toss the chicken with olive oil to coat.
- Grill the chicken for 3 minutes on each side until fully cooked. Remove from the grill and set aside.
- Grill the whole poblano pepper. Once charred, remove the stem and seeds from the poblano, then cut it into ¼-inch strips.
- In a small bowl, combine the sour cream, chopped cilantro, and lime juice. Mix well.
- Butter one side of each bread slice and arrange them on a cutting board, butter side down.
- In a separate bowl, mix the cotija cheese and 5 ounces of the Monterey jack cheese. Evenly distribute half of this mixture over four of the bread slices. Add the grilled green onions and poblano pepper strips on top of the cheese.
- Brush both sides of each grilled chicken cutlet with the sour cream mixture and place a piece of chicken on top of the cheese-covered bread slices. Top each chicken cutlet with the remaining cheese mixture, pressing it lightly to keep it from falling out, and cover with the remaining bread slices, butter-side out.
- Heat a large non-stick pan over medium heat. Place the sandwiches in the pan, cover, and cook for 5 minutes.
- Carefully flip each sandwich, cover, and cook for another 5 minutes. Flip again, cover, and cook for an additional 3 to 4 minutes to achieve a golden, crisp exterior.
- Sprinkle the remaining Monterey jack cheese over the sandwiches and briefly place the pan under the broiler to melt the cheese. Remove the sandwiches from the pan and allow to rest for a few minutes before serving.
