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
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.