South of the Border Grilled Cheese

Andy Anderson !


Everyone sing along… South of the border… Down Mexico way…

Okay, I really love a good grilled cheese sandwich (who doesn’t), and I’ll bet there are a million ways to make this tasty treat.

This recipe came about in one of my Mad Scientist modes. It’s an interesting combination of flavors, and to be honest it’s a bit messy; but, oh so yummy.

So, you ready… Let’s get into the kitchen.

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15 Min
15 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh WOW! So many textures and flavors, your taste buds are going to be really happy with this grilled cheese. Grating the cheese helps melt it to ooey gooey gooey goodness. I did use the pepper bacon and would recommend it ... adds that extra pop of flavor.


2 slice
thick bacon (pepper bacon sounds good), chopped
2 oz
extra sharp cheddar cheese, grated
2 oz
pepper jack cheese, grated
1/2 tsp
ground cumin
3 Tbsp
guacamole (freshly made)
2 Tbsp
tortilla chips, crushed
2 slice
bread, sour dough, if you have it
sweet butter, unsalted, to coat the bread


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2Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.

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3Gather all the ingredients.

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4Chef’s Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.

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5Mix the two cheeses together in a bowl with the cumin, and set aside.

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6Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.

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7Remove the bacon from the pan and drain on a paper towel.

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8Remove all but 1 tablespoon of the bacon fat from the pan.

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9Butter one side of each of the two slices of bread.

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10On the unbuttered side of one of the bread slices, add half the cheese.

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11Next spread the guacamole.

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12Add the bacon.

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13Cover with the crushed tortilla chips.

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14Add the remainder of the cheese.

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15Cover with the other piece of bread. Butter side up.

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16Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.

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17Chef’s Note: If the pan is too hot, you’ll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.

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18Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy