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Grilled Cheese Appetizer Recipe
|Tortilla chips||1 Cup (16 tbs) (Homemade Or Purchased)|
|Olive oil||1 1⁄2 Tablespoon|
|Onion||1 Large, chopped|
|Tomatoes||2 Large, seeded and chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Jalapeno chiles/Other small hot chiles, stemmed and chopped||6|
|Cheese||2 Pound (Munster Jack Or Fontina)|
|Cooked shrimp||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5365 Calories from Fat 3387
% Daily Value*
Total Fat 384 g590.7%
Saturated Fat 203.2 g1016.2%
Trans Fat 0.8 g
Cholesterol 952.7 mg
Sodium 7299.9 mg304.2%
Total Carbohydrates 213 g70.9%
Dietary Fiber 22.7 g90.7%
Sugars 38.2 g
Protein 270 g539%
Vitamin A 258.3% Vitamin C 188%
Calcium 699.3% Iron 66.9%
*Based on a 2000 Calorie diet
Heat oil in a wide frying pan over medium-high heat.
When oil is hot, add onion and cook, stirring, until soft (about 10 minutes).
Add tomatoes and cinnamon.
Increase heat to high and cook, stirring, for 1 minute.
Add chopped chiles and, if desired, season to taste with salt.
Meanwhile, trim rind from cheese and cut into 1/4-inch-thick slices.
Arrange in an 8- to 10-inch heatproof baking dish at least 1 1/2 inches deep, overlapping slices to cover bottom.
Just before serving, spread tomato mixture in a 6-inch circle on top of cheese; sprinkle with shrimp.
Garnish with whole chile.
Place dish on a grill 4 to 6 inches above a bed of medium-hot coals that have been pushed to one side of barbecue.
As cheese melts, move dish to cooler part of barbecue.
Offer chips to scoop up mixture.