Shane (Sanford) Kerns is the mastermind behind Grilled Shane, a blog devoted to grilled cheese, and his newly released book, Melt: 100 Adventures in Grilled Cheese. While American cheese and white bread will forever remain a classic, Shane goes above and beyond that. It is not uncommon to see a broccoli florets or pecans in his grilled cheese. This nachos and cheese grilled cheese is a mash-up of two American dishes. Crunchy, spicy, and totally tasty, this grilled cheese is different and delicious.
Nachos and Cheese Grilled Cheese
1⁄4 pound sharp Cheddar cheese
1⁄8 pound Dubliner cheese
1 1⁄2 jalapeño peppers, to taste, small diced
1 uncooked pizza shell
7–9 whole yellow corn round tortilla chips
Preheat oven to 375°F.
Cut the Cheddar and Dubliner cheese into large chunks and place into a bowl. Microwave cheese on high for 45 seconds to 1 minute, or until cheese is completed melted. Mix in jalapeño pieces, including the seeds. Set in refrigerator to coagulate, at least 15 minutes.
Using an oval mold of approximately 6.5” in diameter (length) or simply free form, cut two oval shapes into the pizza shell, creating a top and bottom for your sandwich.
Take homemade nacho cheese out of refrigerator and cut into chunks. Place chunks on 1 piece of pizza shell followed by whole tortilla chips and second oval pizza shell. Bake for 5–7 minutes or until cheese is fully melted.
Cut in half and serve warm.
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