Chorizo & Habanero Grilled Cheese

Chorizo & Habanero Grilled Cheese
Yield:
24 servings, 1 serving (180 g) each

Ingredients

Ingredients Weights Measures
white onions, thinly sliced 9 lb. [4 kg] 2-1/4 gal. [9 L]
white bread slices 3.7 lb. [1.7 kg] 48 slices
Kraft Habanero Heat Cheese Slice 2.2 lb. [1 kg] 96 slices
Cooked Mexican chorizo, crumbled 1.6 lb. [780 g] 6 cups [1.5 L]
baby arugula 12.5 oz. [350 g] 7-3/4 cups [1950 mL]
white onions, thinly sliced 1.5 lb. [675 g] 6 cups [1.5 L]
white bread slices 10 oz. [285 g] 8 slices
Kraft Habanero Heat Cheese Slice 6 oz. [170 g] 16 slices
Cooked Mexican chorizo, crumbled 4.5 oz. [130 g] 1 cup [250 mL]
baby arugula 2 oz. [60 g] 1-1/3 cups [325 mL]

Directions

Spray a large non-stick pan with cooking spray. Add onions; cook on very low heat 2 hours or until onions are golden brown, stirring frequently and scraping the bottom of the pan. If onions are not browning evenly, add a little water to the pan.

For each serving: Top 1 bread slice with 2 cheese slices, 1 Tbsp. (15 mL) caramelized onions, 1/4 cup (50 mL) chorizo, 1/3 cup (75 mL) arugula, 2 additional cheese slices and second bread slice.

Spray non-stick pan or griddle with cooking spray. Cook sandwich on medium heat 3 to 5 min. or until cheese is melted and bread is golden brown on both sides.

Kraft Kitchens Tips

Substitute
Prepare using sweet onions.
Variation
Cook sandwiches in hot panini grill until cheese is melted and bread is golden brown.
Serving Suggestion
Serve with a green salad.

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Nutritional Information
Calories
 490
Total fat
 21 g
Saturated fat
 13 g
Cholesterol
 65 mg
Sodium
 850 mg
Carbohydrate
 52 g
Dietary fibre
 4 g
Sugars
 10 g
Protein
 22 g
Vitamin A
 20 %DV
Vitamin C
 25 %DV
Calcium
 35 %DV
Iron
 25 %DV