Grilled Cheese
Grilled Cheese

Tex-Mex Grilled Cheese


April 12, 2017

One of the things I love about being American is the diverse cultural background we have. Growing up a part Dutch, Irish, English, and Cherokee kid living in practically Mexico, I was subject to a lot of different tastes and styles. This Tex-Mex Grilled Cheese was created with many of my favorite flavors and seasonal foods in mind. Served with a mouthwatering Texas Grapefruit Jalapeño Chutney and homemade Jicama Ketchup, this cheesy sandwich is perfect any time of the year!


Grilled Cheese

2 slices whole wheat bread

1 slice Mexican Manchego cheese or Monterey Jack

1 slice Oaxacan cheese or Mozzarella

1/4 c. arugula

1 tbsp. Texas grapefruit jalapeño chutney

1/4 c. jicama ketchup (or ranchero sauce)

Texas Grapefruit Jalapeño Chutney

5 jalapeños, stems and seeds removed

1 c. cider vinegar

1/2 c. red wine vinegar

1/2 c. white wine (can omit and use additional red wine vinegar in place)

1 tbsp. butter

1 c. diced red onion (about half an onion)

3 cloves garlic, minced

1 tsp. ginger, chopped

1 lg. Texas grapefruit, peeled and sectioned

1/2 c. fresh mint, julienned

salt and pepper to taste

Jicama Ketchup

2 lb tomatoes, peeled and chopped

2 lb jicama, peeled and chopped

1 lb red onions, chopped

16 oz. cider vinegar

2 jalapeños, seeded and chopped

3 cloves garlic, minced

1 tsp. sea salt

1 dried New Mexico chile pepper, stem removed

12 black peppercorns

6 allspice berries

6 whole cloves


Butter two slices of bread. Place one slice on griddle over medium heat. Top bread with Manchego cheese, arugula, grapefruit chutney, and oaxacan cheese. Place second slice of bread on top, butter side up. Heat sandwich until bottom browns slightly; flip and repeat until heated through. Serve with jicama ketchup or ranchero sauce.

Texas Grapefruit Jalapeño Chutney

In a blender, add jalapeños and vinegar, purée until smooth; will be a slightly foamy light green liquid. Add white wine, if using.

In a medium saucepan over medium-high heat, add butter; sauté onions, garlic, and ginger until tender, about 5 min. Stir in grapefruit sections and cook another minute. Pour in jalapeño mixture and bring to a boil. Simmer, uncovered, until most of the liquid as evaporated and mixture is thick, about 30 minutes. Remove from heat, stir in fresh mint, salt and pepper.

Chutney can be served warm with any grilled meats, or chilled and served with various cheeses.

Jicama Ketchup

Place all ingredients in a large saucepan. Bring to a boil, reduce heat and simmer uncovered, stirring regularly, for appx 1 hour; until the sauce thickens about the consistency of gravy. Remove from heat and cool slightly, purée mixture into a smooth paste. Sauce will thicken as it cools.

-Tim Pierson


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