Real Recipes From Real Home Cooks ®

south of the border grilled cheese

★★★★★ 2
a recipe by
Andy Anderson !
Wichita, KS

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 1
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For south of the border grilled cheese

  • 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

How To Make south of the border grilled cheese

  • 1
  • 2
    Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
  • 3
    Gather all the ingredients.
  • 4
    Chef’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.
  • 5
    Mix the two cheeses together in a bowl with the cumin, and set aside.
  • 6
    Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
  • 7
    Remove the bacon from the pan and drain on a paper towel.
  • 8
    Remove all but 1 tablespoon of the bacon fat from the pan.
  • 9
    Butter one side of each of the two slices of bread.
  • 10
    On the unbuttered side of one of the bread slices, add half the cheese.
  • 11
    Next spread the guacamole.
  • 12
    Add the bacon.
  • 13
    Cover with the crushed tortilla chips.
  • 14
    Add the remainder of the cheese.
  • 15
    Cover with the other piece of bread. Butter side up.
  • 16
    Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
  • 17
    Chef’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.
  • 18
    Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
  • 19
    Keep the faith, and keep cooking.