RECIPE #4: MICHELADA WITH QUESO FUNDIDO GRILLED CHEESE
Pronounced mee-cha-LAH-dah, a michelada is a Mexican “beertail” (beer cocktail) made from beer, tomato juice, hot sauce and lime, served over ice in a salt-rimmed glass.
This “adult” lunch gives you a michelada with a Mexican-style grilled cheese.
If you’ve never had a michelada, here’s some more information.
This recipe requires a panini press or a George Foreman-type grill.
The recipe can make one tall drink or two in rocks glasses.
Ingredients For The Michelada /font>
For The Rim
1 lime, halve juiced, half sliced into wedges
Chili powder—or—Tajin seasoning
Optional: 2 tablespoons clam juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, or to taste
1 lime, juiced
1 Mexican lager (e.g. Modelo), chilled
For The Drink
1 can Campbells Tomato Soup concentrate
1 cup Mexican melting cheese (e.g. asadero, queso de papa, queso oaxaca,queso quesadilla)
1 fresh jalapeño, sliced
1 soft yeast roll
Ingredients For The Grilled Cheese
1. CREATE the rim garnish by combining equal parts of salt and chili powder in a small dish. Or if you have Tajin seasoning, use it straight. Place the juice of half the lime in a shallow dish. Twist the rim of the glass in the juice, and then twist it in the dish of seasoning. You can use a Collins glass or a beer mug (or two rocks glasses). Set aside.
2. COMBINE the drink ingredients except the beer; set aside in the fridge.
3. MAKE the grilled cheese. Slice the roll open and toast the inside. Place the cold cheese inside the roll, press it into the bread somewhat so the layers adhere. Add slices of jalapeño to taste.
4. BUTTER the outside of the roll lightly and, using a panini press or in a pan on the stove top, toast it until the cheese is melted. While the cheese is melting…
4. COMBINE the beer and the michelada mix over ice and garnish the glass with a lime wedge.
5. TO SERVE: You can serve the sandwich, halved, on the side, or quartered on a long toothpick or skewer over the michelada.