<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>11094</id>
  <title>Saut&#233;ed Jalape&#241;o and Aged Jack Grilled Cheese</title>
  <total_time>20 mins</total_time>
  <active_time>20 mins</active_time>
  <serves>1 sandwich</serves>
  <published_at>Tue Sep 11 16:16:00 -0700 2007</published_at>
  <updated_at>Fri Aug 21 11:37:00 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/11094</link>
  <pubDate>Fri, 21 Aug 2009 18:37:00 GMT</pubDate>
  <short_description>Spicy, savory, and downright delicious</short_description>
  <long_description>Spicy, savory, and downright delicious.</long_description>
  <introduction>
    <![CDATA[<p>Buttery toasted bread stuffed with spicy jalapeños and nutty aged Monterey Jack cheese is sure to be a top contender for your no-time-to-cook meal of choice.</p>


	<p><strong>What to buy:</strong>
Use the best aged Jack you can find; we are particularly fond of <a href="http://www.vellacheese.com/pages/jack2.html#dry">Vella Dry Monterey Jack</a>.</p>


	<p>This recipe was featured as part of our <a href="/galleries/16">Chile Pepper Recipes</a> photo gallery.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat a large frying pan over medium heat. When it&#8217;s heated, add oil and jalapeños. Season well with salt and freshly ground black pepper and sauté peppers until tender, about 5 minutes. Set jalapeños aside and let cool slightly. </li>
		<li>Combine Jack and jalapeños in a small bowl. Spread butter on 1 side of each slice of bread. </li>
		<li>Return the pan to medium-low heat. Once the pan is warm, add 1 slice of bread (buttered side down), top with cheese mixture, then close sandwich with second bread slice (buttered side up). </li>
		<li>Cook until bread is toasted and cheese is melted, about 5 minutes per side.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.vinquire.com/wines/search/buy/?search_text=Benton+Lane+Pinot+Gris&amp;#38;myrets">Benton Lane Pinot Gris</a>, Oregon. There are two main flavors in this sandwich: herbaceous, spicy peppers and rich, nutty cheese. A good Pinot Gris such as Benton Lane&#8217;s has the same duality: a lovely, herbaceous &#8220;greenness&#8221; along with rich, apple fruit.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/10/jalapeno290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>49</id>
    <name>Soup/Salad/Sandwich</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons vegetable oil</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>58</ingredient_id>
      <description>
        <![CDATA[<p>2 medium <strong>jalapeños</strong>, seeded and thinly sliced lengthwise</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 1/2 ounces grated aged Monterey Jack cheese (about 1/2 cup)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons unsalted butter, softened</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 (1/2-inch-thick, 7-by-3-inch-long) slices pain au levain</p>]]>
      </description>
    </ingredient>
  </ingredients>
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      <id>256</id>
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      <id>390</id>
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      <id>621</id>
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</item>
