Do you love grilled cheese sandwiches?
How about a grilled cheese sandwich loaded with chorizo, roasted corn, poblano peppers, a cilantro vinaigrette and Pepper Jack and Cheddar cheeses?
When I saw that the Wisconsin Cheese Board was hosting a Grilled Cheese Recipe Contest I had to enter and I was so thrilled when they awarded me second place! The first picture is the one I submitted, the second is the one they took.....I think they're both gorgeous and it makes me want a bite!
They sent me $5,000 and a gorgeous basket of gourmet cheeses!
I just want to show you how messy a day of recipe testing can get around here......sometimes it's not pretty
Be sure to check out the Grilled Cheese Academy to see all the other gorgeous entries!
This sandwich combines all of my favorite taco truck flavors in one melty cheesy sandwich! Chorizo, roasted poblano peppers, Mexican street corn salad and a cilantro vinaigrette are all tied together with Dos Quesos! Melty Wisconsin Pepper Jack and Aged Cheddar are the star of the show in this delicious grilled cheese sandwich!
4 ounces fresh Mexican bulk chorizo sausage
1 large ear of corn, husks and silks removed
1 small to medium poblano pepper
¼ cup olive oil
1 Tablespoon mayonnaise
4 teaspoons lime juice
¼ plus 1/8 teaspoon salt
½ teaspoon cumin
3 Tablespoons room temperature butter
8 slices bakery jalapeno cheddar cheese bread
1 cup packed cilantro leaves
1 small clove garlic
1 Tablespoon minced jalapeno pepper
4 ounces Wisconsin pepper jack cheese, sliced
4 ounces Wisconsin aged cheddar, sliced
In a medium skillet, fry the chorizo, over medium-high heat until browned and cooked through. Drain on paper towels and set aside.
Brush the corn and poblano pepper with 2 Tablespoons of the olive oil. In a large grill pan or on an outdoor grill set to high heat, char the poblano until the skin is black and blistering, about 3-5 minutes. Remove from the grill, wrap it tightly in foil and set it aside allowing it to steam. Grill the corn, turning frequently, until all sides are evenly charred. Once cool enough to handle, cut the corn kernels away from the cob and peel the blackened skin off of the poblano. Place the corn kernels in a small bowl and stir together with the mayonnaise, 1 teaspoon of the lime juice, 1/8 teaspoon of the salt and the cumin. Remove the stem and seeds from the poblano and slice into strips.
Butter each slice of bread on one side only.
Place the cilantro, garlic, 1 Tablespoon of the lime juice, jalapeno, 2 Tablespoons of the olive oil and ¼ teaspoon of the salt in a small food processor and blend until smooth. Spread mixture evenly on unbuttered side of each bread slice.
Heat a large non-stick skillet or griddle pan over medium-low heat. Place 4 bread slices in skillet, buttered-side-down. Top with remaining ingredients in this order: pepper jack cheese, chorizo, poblano strips, corn, aged cheddar. Top with 4 remaining bread slices, buttered-side-up.
Grill sandwiches until bottoms are lightly browned, and the cheese begins to melt. Carefully flip the sandwiches over. Cook other sides until bread is golden and the cheese has melted, about 5 minutes per side.