Thursday, October 25, 2012

Hot Chile Grilled Cheese

Freezer Hot Chile Grilled Cheese


4 Pablono peppers
1 (14oz) can pinto beans
3 TB Salsa
1/8 tsp salt
½ c Monterey Jack cheese shredded
½ c Cheddar cheese shredded
2 TB Plain yogurt
3 scallions chopped
2 TB cilantro
8 slices sourdough bread
Freezer Gallon Bag
   1.    Label gallon bag with name and number 1-4
   2.    Microwave peppers covered with plastic wrap for 3-4 min, then chop. Combine with cheese, yogurt, scallions, and cilantro. This will be one side of the sandwich
   3.    Combine beans, salsa, and salt; this is the other side of the sandwich.  
   4.    Put the two sides together and freezer in a gallon bag.

When ready to eat defrost outside the bag, butter both sides and either grill or put in Panini press.
* You will have leftover beans either put them in a quart bad with the sandwiches or freeze separate to make more sandwiches later. For 4 sets only use 2 can beans all the rest will remain the same. 
* Serve with Tomato-Basil Parmesan Soup. 
* Use Gluten free bread for a Gluten free version

Link to printable Recipe and grocery list: Freezer Hot Chile Grilled Cheese