Chipotle Cheddar Sticks
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 87 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 0 |
| chol | 14 mg |
| sodium | 148 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 4 |
| vit A | 5 |
| vit C | 2 |
| folate | 3 |
This fun and blisteringly hot take on a grilled cheese sandwich really scores with The Hockey News staff. Mark Brender, head senior writer, says most hockey fans like spicy snacks, and he always has a bottle of hot pepper sauce handy to pep up his gametime snacks.
Ingredients
Preparation
In blender or mini food processor, purée together tomato paste, chipotle pepper, abodo sauce and green onions. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Spread scant teaspoonful (5 mL) tomato mixture over each slice of bread. Top half with cheese; top with remaining bread slices, tomato side down. Spread butter on tops and bottoms. (Make-ahead: Cover and refrigerate for up to 3 hours.)
Arrange sandwiches on large rimmed baking sheet. Broil, turning once, until golden and crisp, about 4 minutes. Cut lengthwise into 1-inch (2.5 cm) wide sticks.
Additional information :
Tips:
If you can't find chipotles (canned smoked jalapeño peppers in adobo sauce), use 1 tbsp (15 mL) each minced jalapeño pepper and barbecue sauce instead.
Look for sliced Cheddar cheese in the deli section.
Source : Canadian Living Magazine: April 2004
- Keywords : Snacks; Appetizers; Make-Ahead; Broil; Bread; Cheddar cheese; Chipotles; Butter;
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