Mexican Grilled Cheese Sandwich

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“A lovely, slightly spicy, change from traditional grilled cheese sandwiches. The roasted jalapenos and taco seasoning in the butter take this over the top. Guaranteed comfort food! I roasted the jalapenos over the gas burner for several minutes until black, then cooled in a closed paper bag for about 15 minutes before scraping off the blackened skin. Then I minced them and froze the surplus for occasions just like this one! You could even dip your sandwich into a nice salsa as well. OH GOD NO! SAY IT ISN'T SO! BE STILL MY BLOOD PRESSURE!! (*ahem*.... sorry) Anyway, this went so incredibly well with Best Albondigas Soup... I almost couldn't get it all in my mouth fast enough. :D Hope you enjoy it!”

Ingredients Nutrition

  • 4 slices French bread
  • 2 slices swiss cheese
  • 12 cup shredded cheddar cheese
  • 2 teaspoons roasted jalapenos, minced
  • 1 12 tablespoons butter, softened
  • 1 teaspoon taco seasoning


  1. In a small bowl, combine taco seasoning with the butter until fully mixed.
  2. Thinly coat 1 side of each bread slice with butter mixture.
  3. Heat skillet to medium. When hot, lay down 2 of the four slices of bread, buttered side down.
  4. On each slice in the skillet, layer 1 slice of Swiss cheese, 1 teaspoon of the minced roasted jalapenos and 1/2 of the cheddar. Top each sandwich with the remaining bread slices, buttered side UP. (I actually put a little bit more of the jalapeno pieces into the butter mixture before spreading it.).
  5. Cover skillet and turn pan to medium low. Cook for 5 minutes.
  6. Uncover and flip when sandwiches have reached desired brownness. Raise heat to medium or medium-high and continue cooking until other side is to your preferred brownness.
  7. Goes perfectly with a good bowl of soup!

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