If you’re looking for a great make-ahead snack, try these mini grilled cheese. They’re nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime
- 1 cup butter, softened
- 2 jars (5 ounces each) sharp American cheese spread, softened
- 1 large egg
- 1 can (4 ounces) chopped green chilies, drained
- 1/4 cup salsa
- 2 cups shredded cheddar cheese
- 2 loaves (1-1/2 pounds each) thinly sliced sandwich bread, crusts removed
1Preheat oven to 350°. Cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tablespoon cheese mixture on each slice of one loaf of bread.
2Top with remaining bread; spread with more cheese mixture. Cut each sandwich into four squares or triangles; place on a greased baking sheet lined with parchment paper. Bake until cheese is melted, 10 to 15 minutes.
3To freeze, place in a single layer on a baking sheet. Freeze 1 hour. Transfer to an airtight container in the freezer.
4To bake frozen, preheat oven to 350°. Place on a greased baking sheet lined with parchment paper. Bake until bubbly and browned, 15-20 minutes.
Nutrition Facts :
2 each: 102 calories, 7g fat (4g saturated fat), 22mg cholesterol, 213mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 3g protein.