Chips & Salsa Grilled Cheese with Cabot Pepper Jack

Ingredients

1 tablespoon Cabot Salted Butter, softened
4 slices whole wheat bread
4 ounces Cabot Pepper Jack, grated (about 1 cup)
2 ounces Cabot Cream Cheese
4 ounces Wholly Salsa
About 12 tortilla chips

Directions

BUTTER outside of each bread slice.

MIX grated cheese with cream cheese; spread mixture on unbuttered side of two of bread slices.

TOP each with half of salsa, then add layer of tortilla chips. Add remaining bread slices, butter side out.

Transfer to skillet over medium heat and cook until golden brown on underside, then turn and cook until second side is golden and cheese is melted.

Recipe courtesy of Candace Karu, Cabot’s Favorite Foodie