Chile Avocado Grilled Cheese … simple comfort food, great for camping and get togethers.
Chile Avocado Grilled Cheese is brain-dead simple comfort food. I have plans to make these at several camping get-togethers this summer.
Actually I’m now on a campaign to create some dishes specifically for camping trips. That means that cooking requires nothing more than a camping stove (you know, one of those Coleman propane stoves that flips open and has 2 burners) and a small to medium nonstick skillet. This is also assembled one at a time you you can scale it up for any number of sandwiches or people. So I’m creating the recipe for a single serving. You can’t mess this up. Well, actually it’s possible to burn it, but that’s about it.
First layer of cheese and chiles
I made two of these – one on Orowheat 100% Whole Wheat and one on Pepperidge Farmhouse Sourdough. Both are very good but I thought the taste of the Sourdough was particularly good for grilled cheese. I found that most grocery store bread is now 50% wider than it used to be (not taller) … but packaged cheese slices are still square. So each sandwich needs to be made with 3 slices instead of 2. Plus I like to use mild green chiles – lots of chile flavor without overpowering heat.
In the photo I used Kroger Pepper Jack Singles; I also like the cheddar. Single cheese slices are made from pasteurized cheese that melts very easily – just made for grilled cheese. The cheddar Singles are also very good. Just be sure to cook these on low to medium heat to avoid burning. Otherwise you can’t mess this up. Also, go light on the avocado – 1/4 to 1/2 inch slices max.
I’m planning to make these on 2 camping trips this summer. With only 4 ingredients, I just thrown them in with all the cooking stuff and I’m ready to go. Hope you like this one!
- 2 slices sourdough bread
- 2 tbsp soft butter
- 3 slices pepperjack or cheddar cheese singles
- 2 tbsp diced mild green chiles
- ½ avocado, sliced into ¼ to ½ inch slices
- Generously butter the outside of the 2 slices of bread.
- Place 1 slice buttered side down on a nonstick skillet and place 1 and ½ slices cheese on it.
- Evenly spread the green chiles over the cheese, then place the avocado slices evenly on top of the chiles.
- Top with another 1 and ½ slices of cheese and the second slice of bread, buttered side on top.
- Cook on low to medium heat for about 6-7 minutes, checking and flipping over when underside is lightly browned. Cook just until lightly browned and cheese is melted.
- Note: It will cook more evenly and a little quicker with a lid on top, ideally a glass lid so you can see progress.
- Serve & enjoy!
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