- Mexican-style grilled cheese sandwich
- 2 burrito-size flour tortillas
- 1/2 lb (.2 kg). Monterey Jack cheese (approx.)
- 1 medium-size tomatillo
- 1 jalapeno pepper
- Preheat oven to broil.
- Remove leaves and stem from tomatillo.
- Cut in half; cut into 1/3 inch slices, but leave a small flap of skin holding together.
- Sprinkle salt between slices.
- Broil 7 minutes to remove moisture.
- Cut the remaining skin flaps.
- Remove the stem and tip of the jalapeno.
- Slice across to make rings; remove the white centers.
- Remove the seeds if you want the dish less spicy.
- Cut the cheese into butter-pat size pieces.
- Place both tortillas in a frying pan.
- Lay the cheese out on one tortilla, leaving some space between pieces.
- Lay the jalapeno out evenly over the tortilla, then the tomatillo out evenly.
- Sprinkle cilantro to taste.
- Fold the tortilla in half.
- Press the edges slightly to seal.
- Repeat for the second tortilla.
- Cook on a range at medium-low heat 15 minutes each side.
- After about 5 minutes, press edges again to seal better against melted cheese.
- This evolved from a college recipe which used only the tortillas, cheese, and jalapenos, and cooked in 5 minutes.
Tomatillos, for those who may not know, are smaller, tart, less watery, green tomatoes. They are sold wrapped in their leaves and can usually be found near the peppers.
Don't omit the salt and broiling process for the tomatillo. It's necessary to dry out the tomatillo somewhat. Otherwise you'll end up with some soggy tortillas which drip scalding liquid on you. If you can't eat salt, find another way to dry out the tomatillo.
A toaster-oven with a broil setting is ideal for broiling the tomatillo.
The jalapenos and cilantro are optional.