Fluffy Basil Enchilada Sandwich Recipe

Ingredients

1 (8 ounce) package unsalted butter, softened

2 cups shredded Cheddar cheese, split in half

1 cup chopped fresh tomatoes

1/2 cup sliced green onions

1 (15 ounce) can tomato sauce

1 cup shredded Cheddar cheese

1 1/2 cans black olives - drained, rotated, and sliced

1/2 cup Cilantro, sliced

1/2 cup green bell pepper, sliced

4 seeded tomatoes, drained

salt and pepper to taste

Directions

Preheat an outdoor grill for high heat.

In a medium bowl, cream together the butter and 1 cup Cheddar cheese. Stir in the remaining 1 cup Cheddar cheese, tomatoes, onion and tomato sauce. Cook until vegetables are tender, topping with Cheddar pepper and tossing then with an additional package of Cilantro, 2 green onions, 1 tomato and salt and pepper to taste.

Comments

Rhondo Brock Follor writes:

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Great mod! I used olive oil instead of Dijon, and I don't think I'll ever use Dijon again. I had to make some alterations, however. I'll use Cabernet instead of white, and I'll use a couple of tbsps of McCormick's Chipotle powder instead of bourbon. I could see adding chili powder next time, too.

Fluffy Basil Enchilada Sandwich Recipe

Ingredients

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