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Welcome to Cap'n Ron's, SouthWestern Grilled Cheese, from Leftovers.

If your new to Blacken Seasonings check out my "How to Use Blacken" page.

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SouthWestern Grilled Cheese, from Leftovers

We all end up with leftover this, or that in the refrigerator, at one time or another. Quite often I'll turn it into an omelet, but I'm in a Grilled Cheese mode, so that's the direction I went.

Most of this meal was leftover in my frig. But I've always got onions and butter available.

This came out super, and was quite easy to do. The Southwestern Blacken kicked it up along with the jalapenos.

1 Tablespoon Vegetable Oil, for frying
1/2 Large Tomato, chopped
2 Large Jalapeno Chile Peppers, chopped
1 Small Onion, chopped
1 Tablespoon Butt Kickin' Blacken, SouthWest Blend
1 Small Lime, juice only
4 Tablespoons Butter
4 Slices Rye Bread, sliced 5/8" thick
1/4 Pound Extra Sharp Cheddar Cheese, 6 slices

1. Place the oil in a Teflon fry pan, add the oil, turn the heat to med / high, and add the chopped vegetables. Add the blacken, mix up, and cook until everything begins to get soft. Let this cool before going any further.

Layering the Filling for a Grilled Cheese Picture

2. Slice the bread, and butter 1 side of each slice. Place 2 slices in a Teflon pan, butter side down. Place 2 slices of the cheese on each slice, 2 tablespoons of the cooked salsa, another piece of cheese, and top it with another slice of bread, butter side up.

3. Place the lid on, and turn the heat to low. Let this cook 4 - 5 minutes, until the bread just begins to brown. Flip it over, put the lid back on, and cook for another 2 -3 minutes, until the second side is brown, and the cheese is melted. Cut each sandwich in 1/2, and serve immediately.