Time once again for a fun little club that we call Foodie Extravaganza Party. Did you know that every month there are national holidays celebrating different foods? Well, let me assure you that there are and they cover everything from fruits to nuts and beyond. This month we celebrate National Grilled Cheese Sandwich Day!!
This month's party is being hosted by Lauren of From Gate to Plate and it is sure to be a good time. Make sure you stop by everyone's post through the link on the bottom of this page. You will not be sorry...you are in for an oooooey, goooey good time!
France has Croque Monsieurs, Italy has Panini, UK has Cheese Toast, Australia has vegemite, USA has grilled cheese in many variations, Brazil has Bauru and Mexico has Quesadillas....I decided to go to Mexico for today's party.
Oooey Goooey Melty Mexican Chihuahua Cheese
with Roasted Poblano Rajas and a side of Guacamole.
I took my recipe from Rick Bayless's Mexican Kitchen Cookbook. I love this cookbook and it is my go to whenever I get a hankering to prepare Mexican food from scratch. My friends are always requesting that I bring guacamole to parties because this version that I took from Rick Bayless is the best!! I served it along with these Mexican Grilled Cheese Sandwiches.
Char your peppers over the open flame on the grates of your stove top or under a broiler.
When charred all over, place in a shallow bowl and cover with a kitchen towel for 5 minutes or so.
Peel, stem and seed the pepper and slice them into 1/4" strips.
When making the tortillas your dough should be the consistency of cookie dough.
Take a handful and form it into a ball.
Place a piece of parchment paper on the tortilla press.
Put the dough ball on the parchment paper and flatten slightly with your hand.
Place another piece of parchment paper over the flattened ball and close tortilla press.
Place the tortilla onto a griddle set at medium heat.
Top with the cheese, leaving an inch border, and top with the poblano rajas.
Let cook for 20-30 seconds and flip in half with a spatula, pressing down gently.
Let cook for another 30 seconds, flip over and push to the side while you start on the next quesadilla.
When the next quesadilla is covered with toppings remove the previous to a platter and keep warm.
Continue in this manner until ingredients are used.
Crusty Griddle-Baked Quesadillas
adapted from Rick Bayless's Mexican Kitchen
3 large fresh poblano chiles
1 T. olive oil
1/2 large sweet onion, sliced 1/4" thick
2 cloves garlic, minced
1 t. dried oregano
salt to taste
2 c. masa harina
1 3/4 c. warm water
2 c. shredded Mexican Chihuahua Cheese (also know as Quesadilla Cheese)
Salsa or Guacamole
Roast the chiles directly over a gas flame or under a broiler until blackened on all sides. Cover with a kitchen towel and let stand for 5 minutes. Peel, pull out the stem and seed pod, then rinse briefly to remove bits of skin and seeds. Slice into 1/4" strips.
In a med size skillet, heat oil over med high heat. Add onion and cook, stirring regularly, until nicely browned but still crunchy, about 5 minutes. Stir in the garlic and oregano and then add the chiles and heat through. Season to taste with salt.
Mix the masa harina with the water until combined, add additional water by tablespoonfuls, if needed to make the dough the consistency of soft cookie dough. Place a piece of parchment paper on the bottom plate of a tortilla press. Roll a handful of the dough into a ball and place on the parchment paper, press down with the palm of your hand and then lay a second piece of parchment paper over the top. Close the tortilla press, flattening the dough completely.
Remove the top sheet of parchment and lay the tortilla on your hand while you peel off the bottom parchment paper. Lay the tortilla on a griddle set at med heat. Cover the tortilla with cheese to a 1/2" from the edge. Lay a portion of the poblano rajas down the center of the cheese covered tortilla. After about 30 seconds, fold the tortilla in half with a spatula, enfolding the fillings. Press down slightly and allow to cook for another 30 seconds. Flip over and push to the side of the griddle while you start the next quesadilla. When the next quesadilla is cooking remove the previous quesadilla to a platter and keep warm.
Serve with Salsa or Guacamole. Print Recipe
Take a look at some of the other great Grilled Cheese Recipe being shared today!!
- Bacon Apple Mascarpone Grilled Cheese from Lauren at Sew You Think You Can Cook
- Caramelized Onion Bacon Grilled Cheese from Rebekah at Making Miracles
- Chicken Bacon and Avocado Grilled Cheese from Jacklyn at Mrs. Penguin
- Chicken Cordon Bleu Grilled Cheese from Marissa at Rae Gun Ramblings
- Crusty Griddle Baked Quesadillas with Poblano Rajas from Wendy at A Day in the Life on the Farm
- French Toast Grilled Cheese with Balsamic Berry Compote from Joy at The Joyful Foodie
- Grilled Cheese in the Garden from Camilla at Culinary Adventures with Camilla
- Grilled Cheese with Caramelized Onions and Spinach from Tara at Tara's Multicultural Table
- Ham, Apple and Sharp Cheddar Grilled Cheese from Carlee at Cooking With Carlee
- Mac and Cheese Grilled Cheese from Lauren at From Gate to Plate
- Muffuletta Grilled Cheese from Stacy at Food Lust People Love
- Southern Grilled Cheese from Teri at The Freshman Cook
- Spicy Pear Grilled Cheese from Kelly at Passion Kneaded