Stacked Tex-Mex Grilled Cheese Recipe
Prep Time:
10 minutes
Cook Time:
4 minutes
Servings:
4 Servings
Ingredients
  • 1 cup diced tomato
  • ½ cup diced white onion
  • ¼ cup finely chopped cilantro
  • 1 tablespoon olive oil, plus extra for cooking the sandwiches
  • Juice from ½ lime
  • ⅛ teaspoon salt
  • 4 tablespoons spreadable butter, divided
  • 8 slices thick white or brioche bread
  • 8 slices Colby-jack cheese, divided
  • 2 jalapeños, sliced, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 avocados, smashed, divided
Directions
  1. To make the pico de gallo, combine the tomato, onion, cilantro, olive oil, lime juice, and salt in a small bowl.
  2. Stir well to combine and set aside.
  3. Spread ½ tablespoon of butter on one side of each slice of bread.
  4. Working with one sandwich at a time, stack 2 slices of Colby-jack on one slice of bread, buttered side down.
  5. Add 4 to 6 slices of jalapeño to the cheese.
  6. Sprinkle ½ cup of Monterey Jack cheese over the jalapeños.
  7. Add the pico de gallo and smashed avocado.
  8. Top with another slice of bread, buttered side out.
  9. Heat a lightly oiled skillet over medium heat.
  10. Add a sandwich and brown it on one side, about 2 minutes, then flip and brown the remaining side.
  11. Repeat with remaining ingredients to make 4 sandwiches.
  12. Serve immediately.