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.

★★★★★ 2 votes
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


2Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
3Gather all the ingredients.
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.
5Mix the two cheeses together in a bowl with the cumin, and set aside.
6Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
7Remove the bacon from the pan and drain on a paper towel.
8Remove all but 1 tablespoon of the bacon fat from the pan.
9Butter one side of each of the two slices of bread.
10On the unbuttered side of one of the bread slices, add half the cheese.
11Next spread the guacamole.
12Add the bacon.
13Cover with the crushed tortilla chips.
14Add the remainder of the cheese.
15Cover with the other piece of bread. Butter side up.
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.
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.
18Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
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