Jalapeño Guacamole Grilled Cheese

When the going gets tough, the tough go grillin’. Cheese, that is. Between Polar Vortex and life going a million miles per hour, comfort food is key. I know, you’re not supposed to turn to food for comfort but it’s supposed to snow tomorrow so screw it.

And let’s be real, what’s more comforting than melty, gooey cheese? Nothing, I tell you. Absolutely nothing.

If I had to think about the best grilled cheese I’ve ever had, my mind instantly goes to the “Thrilled Cheese” from The Big Cheese Truck. * Cue dreamy sequence *

Yes, I dream in jalapeños + guacamole. Thank you, melatonin!

Ingredients for Tomato Soup

3 tablespoons of olive oil

1 yellow onion, chopped

4 cloves of garlic, minced

1 28 oz. can of crushed tomatoes

4 cups of chicken stock

1 tablespoon of salt + a pinch of pepper

A pinch of red pepper flakes

½ cup of heavy cream

Directions

1. Heat the olive oil over medium heat in a large pot.
2. Add the chopped onion and stir occasionally until golden. Then add the minced garlic.
3. Add the crushed tomatoes and chicken stock. Stir until combined.
4. Toss in the salt and pepper and stir.
5. Add the red pepper flakes, I recommend a pinch but I like their kick so I upped my pinch to a handful.
6. Bring the soup to a boil and then let the soup simmer, covered, for about 15 minutes.
7. Pour in the heavy cream and stir. Let the soup simmer for about 5 more minutes.

Ingredients for Jalapeño Guacamole Grilled Cheese

Sourdough bread

Jalapeño Pepper Jack cheese

1 jalapeño

Guacamole (I used store prepared)

Directions

1. Surprisingly, blistering jalapeños takes away their heat and leaves you with a smoky flavor. The best way to blister a jalapeño is to skewer it and hold it above the stovetop on medium-low heat for 60-90 seconds on each side. Eventually, the skin will break, creating a popping sound. Once each side is charred, place it on a plate and invert a soup bowl over the jalapeño. Let it sit for 15 minutes, it’ll steam and soften the jalapeño.
2. Meanwhile, prepare the grilled cheese as you normally would. Since I was adding guacamole, I toasted the top slice of bread separately.
3. Layer the grilled cheese with a healthy scoop of guacamole and the blistered jalapeño.
4. For best results, dip the grilled cheese into the tomato soup!

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