There is a long list of things I would never, ever know if I didn’t have a food blog. Seriously, a really long list. Here are just a couple of them:
- Blogging software is like, crazy inept when it comes to food-related spellchecking. At least WordPress is. I cannot even tell you how many times I’ve been completely flabbergasted by a really common food/cooking word that it just doesn’t recognize. It’s to the point where I sometimes just skip spellchecking because the danger of the typo is less than the danger of me yelling at spellcheck yet again for having a really pathetic dictionary. Case in point: currently there is a red line under every instance of “spellcheck” in this paragraph.
Yes. It Carmelites a little. That’s what happens. - Food blogging is a little like a cult. I am going to do an entire separate post about this because it’s that interesting. And also there is a lot to say about that and I need to get to the bullet point that’s actually relevant to this post. Which is…
- …there’s a so-called “national” day, week, or month for EVERYTHING. Not kidding. Some are head-scratchingly specific, like National Hot Pastrami Sandwich Day, National Chinese Almond Cookie Day, or National Chocolate Covered Cashew Truffle Day. Others are much more generic – National Oatmeal Month (there are a LOT of food bloggers who love that one, I think), National Peanut Butter Month, National Egg Month. There are hundreds of these. If a food blogger wanted to, they could probably create all of their content purely based on the current food holiday/week/month. I don’t think I’ve ever participated in a food holiday until now – which brings me to…
…National Grilled Cheese Month, which is now. I will run with any excuse to make an insane grilled cheese. And this one is insane. It’s loaded with refried beans, fresh guacamole, salsa and, obviously, cheese – what more do you need? I can pretty much guarantee that I won’t be participating in National Crepes Suzette Day or National Grape Popsicle Day, and I can definitely guarantee that I won’t observe National Roast Leg of Lamb Day – but this one is worth a celebration. Or a fiesta.
Mexican Grilled Cheese
Prep time
Cook time
Total time
Your favorite Mexican flavors, in a grilled cheese.
Category: Sandwiches, Lunch
Yield: 1
Ingredients
- Two slices sourdough or Italian bread
- 1 Tbsp butter
- 1 ripe avocado
- 1 tsp lime juice
- ½ jalapeno pepper, minced
- 2 Tbsp cilantro, chopped
- ¼ tsp garlic powder
- Pinch of sea salt and ground pepper
- ¾ cup refried beans
- ½ tsp cumin
- ½ tsp chili powder
- 2 slices sharp cheddar cheese
- ¼ cup shredded Monterey jack cheese
- ¼ cup salsa
Instructions
- Butter one side of each slice of bread and lay on a cutting board butter side down.
- Combine avocado, lime juice, jalapeno, cilantro, garlic powder, salt and pepper in a small bowl and set aside.
- In another small bowl, stir together beans, cumin and chili powder.
- Place the cheddar cheese on one slice of bread and sprinkle with the Monterey jack. Spread the beans over the cheese and top with the salsa.
- Spread the avocado mixture on the other slice of bread and place on top of the first slice.
- Heat a grill pan or skillet over medium heat. Place the sandwich, cheese side down, in the pan and cook until cheese is almost melted, 3-4 minutes. Flip and cook for another 2-3 minutes, until bread is toasted and browned. Serve immediately.
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