Nacho Grilled Cheese

Nacho Grilled Cheese


  • 8 slices artisan whole grain bread
  • 6 ounces Cedar Grove Organic Monterey Jack cheese, shredded (1 1/2 cups)
  • 1/2 cup crushed tortilla chips
  • 4 tablespoons pickled jalapeno pepper slices
  • 6 ounces Cedar Grove Organic Monterey Jack with Jalapeno Peppers cheese (pepper jack), shredded (1 1/2 cups)
  • 4 tablespoons butter, softened


  1. Top four slices of bread with Monterey Jack, crushed tortilla chips, jalapeno peppers and pepper jack. Top with remaining bread.
  2. Spread the outsides of sandwiches with butter. Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown.
  3. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheeses are melted.
  4. Repeat with remaining sandwiches.

Yield: 4 sandwiches

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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