This was a big hit with my boyfriend and is now a go-to. I used low-fat sour cream instead of mayo (cause we both hate mayo) and it's not a problem. The only bad thing is that the pickled jalepenos come in a relatively big can (for the amount you need for this recipe), but I've found uses for the leftovers (cornbread, quesedillas, omelettes).
Monterey Jack and Jalapeño Sandwiches
Monterey Jack cheese and pickled peppers combine for a new twist on pimiento cheese sandwiches. While this version is mild, you can increase the amount of jalapeño or use Monterey Jack cheese with jalapeño peppers for spicier sandwiches.
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- Calories: 352
- Calories from fat: 30%
- Fat: 11.6g
- Saturated fat: 6g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.9g
- Protein: 14.6g
- Carbohydrate: 46.8g
- Fiber: 3g
- Cholesterol: 27mg
- Iron: 2.4mg
- Sodium: 817mg
- Calcium: 279mg
- 8 (1 1/2-ounce) slices sourdough bread
- 1 garlic clove, halved
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1/4 cup fat-free mayonnaise
- 1 tablespoon minced green onions
- 1 tablespoon finely chopped pickled jalapeño peppers
- Heat a large grill pan over medium-high heat. Add 4 bread slices; cook 2 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining bread slices. Rub 1 side of each bread slice with cut sides of garlic clove; discard garlic.
- Combine cheese and remaining ingredients, stirring well. Spread about 3 tablespoons cheese mixture over the garlic side of each of 4 bread slices; top each sandwich with 1 bread slice, garlic side down.
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