Making the jalapeno cornbread to go with the chili was just an excuse because what I really wanted it for was to make some really special jalapeno cornbread grilled cheese sandwiches. I first came across the idea for this cornbread grilled cheese at a recent Toronto Underground Market where Comida Del Pueblo was serving them and boy did they ever look good! Unfortunately the long line kept me away and before I knew it I was out of time and it was too late. Rather than become depressed I simply saw this as a challenge to make them at home based solely on the description of the jalapeno cornbread grilled cheese with chipotle caramelized onions, refried black beans and guacamole.
Luckily I was familiar with making all of the ingredients and had recipes for the chipotle caramelized onions , refried black beans , and guacamole so I only needed to come up with the recipe for the jalapeno cornbread and then combine everything, add some cheese and grill it up. Making all of the ingredients from scratch can take some time but it is well worth it as they make one amazingly spectacular sandwich! Once you have all of the ingredients ready, these sandwiches are as easy to make as buttering up the cornbread, throwing it into a pan, topping it with cheese, onions, beans, more cheese and the remaining cornbread before grilling it until the cheese melts and the cornbread is nice and golden brown. The cornbread does not hold together too well so you have to be gentle when flipping the sandwiches and even then I ended up eating them with a fork but they were so good that I did not mind at all.
The cornbread grills up nice and buttery crisp on the outside and yet it remains light, moist and tender on the inside. The chipotle caramelized onions provide the fiery heat that the creamy refried beans and melted cheese do a great job of balancing out. Overall the filling is still on the spicy side and when combined with the sweetness of the cornbread, the coolness of the avocado and tangy sour cream, it literally creates magic in your mouth! These are so addictively good! I already need another loaf of jalapeno cornbread!
Jalapeno Cornbread Grilled Cheese with Chipotle Caramelized Onions, Refried Black Beans and Guacamole
Jalapeno cornbread sandwiches stuffed with refried plenty of cheese, black beans and chipotle caramelized onions that are grilled until the cornbread is golden brown and the cheese has melted. The sandwiches are then served with a topping of cool and creamy guacamole, a dab of sour cream and some fresh cilantro. Mmmm… so good!
ingredients
- 8 slices jalapeno cornbread
- 1/2 cup refried black beans
- 1/4 cup chipotle caramelized onions
- 2 cups cheddar cheese, grated, room temperature
- 4 tablespoons butter, room temperature
- 1/2 cup guacamole
directions
- Heat a pan over medium heat.
- Butter up one side of each slice of cornbread, put half of them butter side down in the pan, sprinkle on half the cheese followed by the onions, a dollop of refried beans, the remaining cheese and cornbread with the buttered side up.
- Grill until golden brown, carefully flip and continue grilling until the other side is golden brown and the cheese has melted, about 2-4 minutes per side.
- Top with guacamole, sour cream and cilantro and enjoy!
Sara Jahan says
December 15, 2011 at 11:44 pmWow, I have no words for this. I already ate dinner tonight and I think I hear my stomach grumbling as I look at these pictures. Need to try this!!
Liz says
December 16, 2011 at 12:51 amWow, Kevin. My sister will bow down, fulfill my wishes, put me on the highest pedestal, and totally worship me for this one… and that's no exaggeration! Keep it up 🙂
Jess says
December 16, 2011 at 2:44 amNow this a a grilled cheese I can get behind!
Anonymous says
December 16, 2011 at 3:18 amPotential new fav food?? Awesome.
lauren says
December 16, 2011 at 3:53 amYum! That looks so good! All the flavors sound delicious together!
Amilia @justeverydayme says
December 16, 2011 at 4:54 amThis looks so tasty! What a great recipe 🙂
Rosa's Yummy Yums says
December 16, 2011 at 7:17 amWhat a gorgeous grilled cheese sandwich!
Cheers,
Rosa
Joanne says
December 16, 2011 at 11:22 amOne day I'm going to arrive at your door requesting this. Not even joking.
Beth Michelle says
December 16, 2011 at 2:44 pmSeriously, this isnt even fair. Wishing I was having this right now. Sounds AMAZING.
Twin Tables says
December 16, 2011 at 5:03 pmDoes that come with a margarita? If so, that might just be my last meal. Yum.
julia { see you in the morning } says
December 16, 2011 at 6:39 pmWHOooooa. what!?! yes.
The Americaine says
December 16, 2011 at 7:22 pmThis looks like the perfect way to warm up this winter! I love revitalized and excitingly new grilled cheeses!
Kathryn says
December 16, 2011 at 8:55 pmWhat a glorious combination, and beautifully served! I am truly hungry now after reading this post. Should I be glad you shared it, or frustrated that I'm nowhere near my kitchen at the moment when you torment us with such gorgeous stuff?!
Poornima Nair says
December 17, 2011 at 1:09 amAwesome sandwich!! Love everything in it!
vanillasugarblog says
December 17, 2011 at 1:22 amkevin this is how grilled cheese should be done from now on.
(i did this once with leftover banana bread–it was crazy good)
Chris says
December 17, 2011 at 1:58 amOkay, now you are just showing off;)
julie @ the semi-reformed nerd says
December 22, 2011 at 12:28 amYUM. I can't even describe how excited I am to try this. Rarely do I get all antsy about trying recipes I find on blogs… but this looks AWESOME.
nana linda says
January 9, 2012 at 2:21 amI would love to try this recipe! The link to your refried bean recipe calls for pinto beans, did you just substitute black beans?
nana linda says
January 9, 2012 at 2:26 amOops, just read the info before the ingredients and got my answer-sorry! I was so excited by the sandwich I couldn't think. Thanks Kevin
Kevin says
January 9, 2012 at 1:49 pmnana linda: Yes, just replace the pinto beans with black beans in the refried beans recipe.
Anonymous says
March 5, 2012 at 1:22 amthis is by far the best grilled cheese sandwich I have ever had. Keep up the great work.
Anonymous says
May 7, 2012 at 3:04 pmI made this yesterday and it was glorious
Angela says
October 1, 2012 at 2:10 amI'm making this tonight. Note to self: Do the onions in advance because they take so long. I was visiting with friends who came over to the boat and didn't pay attention to cooking times. I'm waiting on the onions at this late hour. Good news is that I'll have enough left over carmelized onions for my Philly cheese steak with peppercorn sauce. I've got the chain meat from my beef tenderloin and I'm going to top that with more of these onions. Yay!!! It's been a fruitful day on the boat, with a fabulous meal yet to come.
Kevin says
October 4, 2012 at 1:15 pmAngela: The leftover onions would be great on a Philly cheesesteak!