• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 1
    OK

    Chef Alex Garcia’s "Tres Quesos" Grilled Cheese with Tomatina Picante

    In this sandwich, three Latin cheeses are melted together between buttered and crisped bread. The big hit of flavor comes from the Tomatina Picante, a spicy and smoky tomato sauce, served on the side for dipping.

     

    Chef Alex Garcia, a native Cuban, is the Executive Chef of A.G. Kitchen and Amigos restaurants in New York City. He also serves as the Director of Culinary Operations for Barrio Foods.


    Ingredients
    For the Tomatina Picante
    3
    medium tomatoes, cored and quartered
    1
    red pepper, stem and seeds removed, quartered
    1
    teaspoon
    canned chipotle chiles in adobo (dried smoked jalapeño peppers)
    2
    to 3 small cloves garlic, diced
    2
    tablespoons
    fresh cilantro leaves (without stems)
    2
    teaspoons
    Olive Oil
    1/4
    teaspoon
    ground cumin
    *
    Salt and pepper, to taste
    For the Tres Quesos Grilled Cheese
    2
    slices
    bread (wheat or white, sandwich-sized)
    1/4
    cup
    shredded Oaxacan cheese
    2
    tablespoons
    shredded Manchego cheese
    2
    tablespoons
    shredded Queso Fresco
    2
    tablespoons
    butter, softened
    Directions
    For the tomatina picante: In a blender, combine the tomatoes, red pepper, chipotle chiles, garlic, cilantro, one teaspoon of the olive oil and cumin. Pulse until liquefied.
    Heat the remaining olive oil in a medium sauté pan over high heat. Pour tomato mixture into pan. Bring to a simmer, then reduce heat to low. Keep on low heat, stirring occasionally, to let the flavors meld, 15 to 20 minutes. Remove from heat, keep warm. Season to taste with salt and/or pepper.
    For the Tres Quesos Grilled Cheese: Layer Oaxacan cheese, queso fresco and manchego cheese on one slice bread. Top with other slice of bread.
    Preheat a skillet or griddle. Spread the top and bottom of the outside of the sandwich with butter and place in the hot skillet. Press top of sandwich down with another skillet or heavier plate. Cook 1 to2 minutes, then flip sandwich to other side. Cook until heated through, cheese has melted and the bread is golden brown on the outside.
    Slice sandwich in half and serve warm, with Tomatina Picante alongside.

    The base number of servings for this recipe is 1
    OK

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