A taco-seasoned butter spread and a salsa dip elevate plain old grilled cheese sandwiches to "Let's have these more often."
slices white bread
oz Mexican prepared cheese product with jalapeño peppers (from 16-oz loaf), thinly sliced
tablespoons butter or margarine, softened
teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
cup Old El Paso™ Thick 'n Chunky salsa
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.
In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
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.
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 PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.