Caliente Queso- comfort knosh

IMG_20160408_142958That toxic-looking- straight- out- of -a-food-mold processed cheese. If you were born in the 80’s or 90’s- you were likely raised on it. Melted to gooey perfection it met every comfort food craving you possibly experienced. Typically my mom would serve it along side a cup of rich canned tomato soup and an afternoon sitcom, maybe Married with Children, the Simpsons- likely completely inappropriate for my age but hey I survived.IMG_20160408_143107


In culinary lab this week we created a scrumptious banquet of delightful vegetarian recipes. They’ll be featured on Lovelieats in the coming weeks. The menu was a joy to prepare- I searched high and low for recipes that tempted my veggie taste buds. The class was surprised at how beautiful and flavorful the dishes came out- astonished that a meal sans meat would be as delectable as it was.
Many of the recipes prepared were spicy -incorporating ancho chiles, chipotle puree and cayenne. The sandwich definitely packed some heat- balanced out with perfectly ripe and still slightly firm avocados, creamy smooth crème fraîche and ooey goey pepperjack cheese.

This recipe would pair well with a cool crisp salad- radishes, cucumbers or tomatoes would all cool the pallet as this spicy sandwich is devoured. Alternatives to the vegetables used in the original recipe might be  grilled bell peppers, eggplant or zucchini.


*Originally featured in: On Cooking 5/e | Chapter 26 (pp 0)
Multigrain bread 2 slices
Pepperjack Cheese 2 slices
Chipotle Purée 1 tsp
Crème fraîche 1 tbl
Avocado (sliced thin) 2 oz
Red onion (sliced thin) 1/2 oz
Fresh Cilantro (leaves) 1 tbl
Softened unsalted butter 1 oz


1.)Top one slice of  bread with a slice of cheese. On the other slice of bread spread  1 teaspoon of the chipotle purée and 1 teaspoon of crème fraîche.
2.)Arrange the 1.2 oz of avocado slices, 0.5 oz of onion slices and 0.5 oz of cilantro leaves on one slice of the bread. Close the sandwich and press together lightly.
3.) Just before serving, brown the bread and melt the cheese by buttering the top slice of bread with 1 oz and placing the sandwich, butter side down, on a hot griddle or heated skillet. Butter the now top slice and flip to finish grilling both sides of the sandwich.


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