It's National Grilled Cheese Day y'all!
I can't think of a better thing to celebrate right now than toasty buttery bread and loads of cheese. It also happens to be smack dab in the middle of testing time for me as I dream up new entries for the Grilled Cheese Academy Contest. The contest closes May 15th and I will be submitting as many recipes as I can before the deadline. This year may be tricky though, since I can't seem to say the word cheese without Roux and Beignet tearing through the kitchen looking around desperately for a snack. If there wasn't anything dropped this is the pitiful look I'll be getting until I finally give in and share. She's really got a rough life, huh?
If you want to follow along as I test out recipes for this contest be sure to hop over to instagram and follow me @fleurdelectable
In 2015 I was lucky enough to win $5,000 with my Tex-Mex twist on a grilled cheese and I want to see if this year I can take first place!
This was the gorgeous shot they took of my winning dish! Looks amazing, right?!
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.
What's your go-to thing to put on a grilled cheese sandwich? Better yet, what's the craziest ingredient you've added to one? I can't wait to hear!!
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