Ingredients:
1/4 cup tomato-based salsa
2 tablespoons canned fire roasted diced green chilies, drained
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 slices hearty artisan jalapeño bread
4 ounces (1 cup) queso quesadilla cheese,* shredded
Directions:
In a small bowl, combine salsa, chilies, and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top each slice with 1/4 cup cheese. Cover with the remaining 4 slices of bread, buttered side out. Place sandwiches on medium-heat electric griddle or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until the bread is golden brown and the cheese is melted. Serves four.
*Can substitute Monterey Jack, Asado, or other Mexican cheese.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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