Ingredients:
11 tablespoons butter, softened
8 slices bread, 1/2-inch thick
8 slices monterey jack cheese (1/4-inch thick) or 8 slices your favorite cheese ( such as ( white cheddar cheese or 8 slices fontina or 8 slices mozzarella cheese)
4 poblano chiles, roasted, peeled, seeded and cut in half lengthwise ( or canned green chilies)
8 slices red onions ( 1/4-inch thick)
4 tablespoons cilantro, chopped
1 cup salsa ( garnish)
Directions:
In a large skillet over medium low heat melt 2 tablespoons butter.
Spread 1 tablespoon butter on both sides of each slice of bread.
Add bread to skillet, toasting both sides of bread until golden brown.
In a separate small skillet, saute onions in 1 tablespoon butter for 1 1/2 minutes or until crunchy.
Place one slice of cheese on each slice of bread.
Place one poblano chili over the cheese on 4 of the slices of bread, covering with 2 cooked onion slices and then close each sandwich.
Reheat skillet over low heat, covering pan and cook until cheese melts (5-10 minutes).
Remove sandwiches from skillet, open and fill with cilantro. Close sandwiches.
Serve sandwiches with salsa.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.