I love this dish. Simple. Exquisite. Full flavor and with a bit of flair and panache! Sounds like me minus the bad language. As you know I am an Arizona native but Arizona is not known for her food. So with this recipe I bring the flavor of New Mexico. Who doesn’t love grilled cheese sndwiches right? Great comfort food and just perfect for rainy days with a bowl of tomato soup. Here is my spin on an old favorite; I call her….The New Mexican.
2 slices Jewish Rye bread (marbled is my favorite)
2 slices sharp cheddar cheese or enough to cover the bread
1/2 of a 4oz can of green chiles (diced or whole works)
1T butter for bread
1 avocado sliced
1 tomato sliced
Butter each slice of bread as if making a traditional grilled cheese. Adding cheese and then add green chile on top of cheese and place final slice of bread for grilling. Slice an avocado and tomato to be served with the sandwich.
Jewish Rye bread has about 60 calories per slice* and less than 9g of carbs* per slice as well making the bread a healthier alternative to traditional white. I also love the flavor of rye coupled with the cheddar.
*May vary per baker and ingredients. My bakery claims these on their nutritional information.