Grilled Chile Cheese Toasts Recipes

GRILLED CHILE-CHEESE TOASTS

Grilled Chile-Cheese Toasts image

Make and share this Grilled Chile-Cheese Toasts recipe from Food.com.

Provided by MarraMamba

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb whole milk mozzarella, shredded
1/2 cup finely chopped onion
1 medium tomatoes, finely chopped and drained on paper towels
2 jalapenos, seeded and finely chopped
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
1/2 teaspoon cayenne pepper
salt & freshly ground black pepper
12 slices hearty whole wheat bread (1/2-inch-thick slices)

Steps:

Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread.
Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.

Nutrition Facts : Calories 679.6, Fat 38.2, SaturatedFat 17, Cholesterol 97.4, Sodium 1321.1, Carbohydrate 47.9, Fiber 6.7, Sugar 9.7, Protein 37

SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST

Sunny's Grilled Asparagus Soup with Chile-Cheese Ciabatta Toast image

Provided by Sunny Anderson

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 bunch asparagus, trimmed and peeled if tough
4 scallions, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 cups vegetable stock, warmed
1/2 cup whole fat plain Greek yogurt, at room temperature
1/4 cup lightly packed fresh Italian parsley
Zest of 1 lemon
1 clove garlic, grated
1/2 cup apricot jam
1/4 cup sambal oelek
2 ciabatta rolls, sliced in half
2 cups shredded Italian blend cheese
1/4 cup whole fat plain Greek yogurt
1 to 2 tablespoons lemon juice
1 tablespoon honey

Steps:

For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
Serve the toast alongside the soup.

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