Jalapeño Popper Grilled Cheese

Ingredients:

4 large Jalapeno Peppers
3-4 ounces Cream Cheese, softened
4-5 Green Onions, minced
Black Pepper, to taste
4 slices Colby Jack or Cheddar Cheese
4 slices Sourdough Bread
Butter

Directions:

On a hot grill {or in your oven cranked to 450}, char the jalapenos... about 10-15 minutes.

Place charred jalapenos in a bag to steam. After about 10 minutes, gently peel of the skin. Slice off the tops and discard. Slice down one side of the pepper and carefully remove the seed and ribs of the pepper.

Preheat griddle to 375 degrees.

Next combine the cream cheese, minced green onion and black pepper in a small bowl. Spread desired amount of cream cheese on one slice of bread then layer jalapeno's and cheese.

Butter outer slices and griddle until golden and crispy.

Easy Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

***I only hit pulse for like 15 seconds and that was good with my blender... Just blend until you get the consistency that you want***