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Cheese Brittle Queso Melt




Source of Recipe


Grilled Cheese


List of Ingredients




prepackaged cornbread
1 round of queso fresco (sliced thin)
1 block of sharp cheddar cheese (grated)
1 or 2 tbsp jalapenos (diced)
1 small ripe tomato
1 ripe avacado
3 tbsp melted butter
6 strips of bacon, fried and diced to bits
fresh cilantro to taste
fresh cumin to taste
salt and pepper

Recipe



Prepare the cornbread according to package directions adding 1 cup of grated sharp cheddar and the diced jalapenos to wet mixture (mix well). Bake cornbread mix in a Teflonâ coated non-stick brownie pan. After cornbread cools cut into large squares for sandwiches. Set aside.

Take the remainder of the grated sharp cheddar and spread evenly across a large Teflon® coated non-stick coated cookie pan. Spinkle with the bacon bits and a small amount of salt and pepper. Bake uncovered in oven until crisp (at 400 F for approximately 7 minutes). Let the cheese cool a while to harden. Break into pieces (like peanut brittle). Set aside.

Place the cornbread squares on a large Teflon® coated non-stick cookie sheet slightly seperated. Brush with melted butter. Top squares with queso slices, thin tomato slices, and sprinkle with cumin. Bake uncovered in oven until cheese melts. Place each square on a plate and top with cheese brittle, avocado slices and fresh cilantro.