My daughter and I came home a few days early from our summer vacation, and after the long drive, ordered Chinese food, put on a homemade chocolate face mask artfully mixed by my daughter, wrapped ourselves in blankets and cozied up on the couch to watch a movie.
The next night, with the rest of the family still out of town, dinner consisted of a simple sandwich meal.
GREEN CHILI GRILLED CHEESE MELT
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded colby-monterey jack cheese
1 can (4-ounces) chopped green chilies, drained
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
salt and pepper
In a bowl, mix cream cheese, cheddar cheese, colby-monterey jack cheese, green chilies, mayonnaise, and garlic powder, season with salt and pepper. Spread over bread slices and top with slices of tomato and another slice of bread.
Melt a knob of butter in a skillet, toast sandwiches over medium-low heat 3 to 4 minutes on each side or until golden brown and heated through.
Recipe adapted from Taste of Home, June/July 2015