Grilled Cheese Sandwich With Sweet Chilli Chicken

A tasty grilled cheese sandwich stuffed with tender bulgogi chicken, orange salsa and plenty of melted cheesy goodness.

Ingredients

• Oil - 1 tablespoon
• Onion, sliced - 1 small
• Butter - 1 tablespoon
• Bread - 2 slices
• Cheese, shredded - 1/2 cup
• Low fat cheese, shredded - 1/2 cup
• Orange chicken bulgogi or plain chicken, sliced and warm - 1/4 cup
• Salsa naranja or sweet chilli sauce - 2 tablespoons
• Toasted sesame seeds - 2 teaspoons
• Basil, torn - 1 tablespoon
• Cilantro, torn - 1 tablespoon

Method:::

1. Heat the oil in a pan over medium-high heat.
2. Add the onions and saute until they start to caramelize, about 7-10 minutes, set aside and reduce the heat to medium.
3. Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, 
4. Then top with the onions, the chicken, salsa, sesame seeds, basil and cilantro 
5. And the remaining cheese followed by the remaining slice of bread, buttered side up.
6. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Mexican Stuffed Red Peppers

 

Try these awesome stuffed peppers for an easy meal. The red peppers add a nice sweetness to the spicy rice, onion, and corn filling.

Ingredients:::

• 2 large red bell peppers
• Fresh Mutton
• Vegetable oil - 1 teaspoon
• Chopped onion - 1 cup
• Bottled minced garlic - 2 teaspoons
• Diced tomatoes with jalapenos or mild green chilies - 1 can (15 ounces)
• Frozen yellow corn kernels - 1 cup
• Cooked white rice - 1 cup
• Salsa-cheese sauce - 1 cup

Method:::

1. Cut peppers in half length-wise (top to bottom). Remove stem, seeds, and membranes. Rinse well. 
2. Place in a 2-quart, microwave-safe casserole dish that has a lid. Cover and microwave 3 minutes on high. Remove dish to counter and let stand, covered, to continue steaming.
3. Meanwhile, if mutton is frozen, run hot water over it to remove packaging. Place on microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. 
4. Meanwhile, heat oil on medium-high in an extra-deep, 12-inch skillet. 
5. Peel and coarsely chop onion, adding to skillet as you chop. Add mutton, stirring and turning occasionally to break up any chunks. 
6. Add garlic and continue to cook, stirring frequently, until meat is crumbled and completely browned through, 5 to 6 minutes.
7. Reduce heat to medium. 
8. Add tomatoes with juices, corn and cooked rice. Stir well. Reduce heat to low, and stir in salsa-cheese sauce. 
9. Continue to cook until sauce is heated through, about 2 more minutes. 
10. Spoon mutton mixture into steamed pepper halves and serve.