| 4 | slices white bread |
| 4 | oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), thinly sliced |
| 2 | tablespoons butter or margarine, softened |
| 1 | teaspoon Old El Paso® taco seasoning mix (from 1-oz package) |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
Serve with...
Taco Soup
Total Time:
10 min
| 1. | Heat griddle to 350°F or heat 12-inch skillet over medium heat. Top 2 slices of the bread with cheese; cover with remaining bread. |
| 2. | In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich. |
| 3. | Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip. |
| No change. |
|
| Before slicing cheese, spray the knife with cooking spray to keep it from sticking to the soft cheese. Keeping the cheese product refrigerated until ready to cut also prevents sticking. |
Nutrition Information:
430 ( 230); 26g ( 15g, 1g); 75mg; 1870mg; 38g ( 1g, 10g); 13g 25%; 0%; 35%; 10% 2 ; 1/2 ; 0 ; 1 ; 3 2 1/2