Skip to main content

Chipotle Cheddar Patty Melts

Disclaimer- This is a sponsored post. I was provided with a selection of Cabot Cheese in order to create an original recipe.  All opinions are my own. 


Being from New England, we are huge Cabot fans.   We've toured the Visitor's Center, and there's always some of their products in our fridge.     It was like Christmas in June when my box of cheese arrived.  I knew immediately I wanted to use the Chipotle Cheddar, but what to make?

Should I do a twist on the cheese-stuffed crescent-wrapped hot dogs?  Mac n cheese?   I kept bouncing back and forth between a cheeseburger and a grilled cheese, so I decided to make the best of both worlds- a patty melt.

I like to use my Cuisinart Griddler, it cooks so much faster and evenly than a skillet.  I put the cheese in the freezer while I mixed the taco seasoning and the ground beef.     I cooked the patties to medium, removed them and gave the surface a quick wipe down with a paper towel.   I buttered the bread, and then placed 4 slices buttered side down, turning up the heat to high.

Next was the cheese. You can grate or shred it, but I used a horizontal vegetable peeler and ran it down the long edge to make planks.  This made it easy to lay out on the bread.   Add a patty to each, top with more cheese, and the remaining bread, buttered side up.   Cook until golden brown and the cheese is melted.

Look at that cheese!  This dish is one of those that I only take a handful of pictures and hope for the best, because I want to EAT!  :)  


Chipotle Patty Melts


Chipptle Patty Melts
Author: Jolene's Recipe Journal

ingredients:

  • 1lb ground beef (I like 85%)
  • 2t taco seasoning- store bought or make your own
  • 8oz Cabot Chipotle Cheese (sliced or shredded)*
  • 1/2 stick Butter, softened
  • 8 slices hearty bread, I used sourdough

instructions:

  1. Mix taco seasoning into beef, portion into 4 patties. Cook over medium heat until the patties are still slightly pink in the middle. If using a skillet, drain fat from the pan, or wipe down surface of griddle with a paper towel.
  2. Butter bread, and place 4 slices buttered side down on the cooking surface. Top with 1/2 the cheese, patty, more cheese and remaining bread. Cook until golden brown and the cheese is melted.
*I placed cheese in the freezer for about 5 minutes, then used a horizontal vegetable peeler and ran it down the long edge to make planks

Recommended Products:

Cuisinart Griiddler
Grilled cheese, patty melt
Lunch, Dinner, Snacks
American
Created using The Recipes Generator


Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

A Visit to Ol' McGrandpa's Farm by Cooking With Carlee
Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids
Chipotle Cheddar Patty Melt by Jolene's Recipe Journal
Breakfast Egg Bites by Family Around the Table
Grilled Peaches with Ice Cream by A Day in the Life on the Farm
How to Make Labneh from Caroline's Cooking
Skillet Jalapeno Popper Dip from A Kitchen Hoor's Adventures
Labels:

Comments

A Day in the Life on the Farm said…
Oh my.....what a perfectly scrumptious looking melt.
June 21, 2017 at 11:07 AM
Unknown said…
Love Cabot's Sharp white cheddar!
June 21, 2017 at 7:08 PM
Family Around the Table said…
Great way to peel the cheese. We love Cabot cheeses and your patty melt is making my mouth water.
June 21, 2017 at 9:24 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more