Smoky Grilled Cheese with Chorizo & Caramelized Onions

Allergens

Dairy, Gluten, Egg (in butter)

Ingredients

• 8 slices thick
• cut white bread
• 8 oz fresh Mexican chorizo, casing removed
• 2 medium yellow onions, thinly sliced
• 4 oz sharp cheddar cheese, grated
• 4 oz Monterey Jack cheese, grated
• 1/4 cup unsalted butter, softened
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions

1. In a large skillet over medium heat, cook the chorizo, breaking it into small crumbles. Cook until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel lined plate.
2. In the same skillet, add the sliced onions. Cook over medium heat for 10 12 minutes, stirring occasionally, until caramelized and golden brown. Season with salt and pepper to taste. Set aside.
3. Preheat a grill or grill pan over medium heat.
4. Spread a thin layer of softened butter on one side of each slice of bread. Mix together the garlic powder, salt, and pepper in a small bowl. Sprinkle this mixture evenly on the buttered side of 4 slices of bread.
5. Place the seasoned bread slices, buttered side down, onto the grill or grill pan. Top each with an equal amount of caramelized onions, chorizo, and a generous layer of grated cheese. Top with the remaining 4 slices of bread, buttered side up.
6. Close the lid or cover the pan and cook for 2 3 minutes, until the bottom slice of bread is golden brown and crispy. Carefully flip the sandwiches using tongs or a spatula. Cook for another 1 2 minutes until the second side is golden brown and the cheese is melted.
7. Remove from the grill, let rest for 1 minute, then cut diagonally into quarters. Serve immediately and enjoy!

Chef’s Insight

For extra smoky flavor, add a dash of smoked paprika to the seasoning mixture.

Notes

Enjoy this dish as a crowd-pleasing appetizer at your next tailgate party or gathering.