spicy grilled cheese
- Fill a Bowl with ice water
- put peppers on a metal baking sheet and fire up a butane torch and carfully blister the skins on the peppers turning with a fork as you work
- plunge peppers in ice water with gloves and rubb off there skins
- half lengthwise remove seeds and chop them
- Heat a cast iron skillet on medium
- Butter both sides of bread slices
- place 2 slices of monterey jack cheese topped with a heaping tablespoon of pepper mixture.
- place 2 slices of cheddar cheese on other slice of bread and put sandwich together
- place sandwiches in the skillet over medium heat and cook till bread is golden brown about 3-5 min a side.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1104 | ||
Calories from Fat: 456 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.7g | 68 % | |
Saturated Fat 30.7g | 154 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 139.1mg | 43 % | |
Sodium 1979.8mg | 68 % | |
Potassium 452mg | 12 % | |
Total Carbohydrate 112.3g | 33 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 106.9g | ||
Protein 50.9g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1104
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