8 slices sturdy bread, like sourdough
12 oz ball of Tropical Queso Oaxaca, grated
8 slices thick cut bacon
Tropical Crema Mexicana
Chipotle peppers in adobo sauce
– pan cook or how my dad taught me .. add water to pan just to cover the bottom add chorizo and break it up. When water has evaporated chorizo is done. Drain grease and pat away extra grease if needed
Spread a light layer of mayo 2 slices of bread on both sides and place on griddle. Flip when it has browned add shreaded queso on both pieces of bread on the toasted side and then add chorizo to one if the breads. When queso is mostly melted top the chorizo and queso topped bread with the queso only bread, continue to toast untill both breads are browned
Prepare the bacon. Cook the bacon strips in a large frying pan over medium heat for 10-12 minutes until crispy. Remove and place on a paper towel lined plate as you make prepare the rest of the grilled cheese.
Melt several tablespoons of butter and coat one side of each slice of bread. Sprinkle garlic powder, chili powder, and salt. Place butter side down in large pan over medium heat and cook for 2-3 minutes until browned. While the bread is toasting, brush the face up side with more melted butter and sprinkle with additional garlic powder, salt, and chili powder.
Once browned, flip to toast the other side. Top with Tropical Queso Oaxaca, distributing it evenly on every sandwich. Add two slices of bacon per sandwich. Combine the two pieces of bread and continue cooking and flipping the grilled cheese until the cheese is melted and the bread is browned. Approximately 2-3 minutes.
While the grilled cheese is cooking, mix up your chipotle crema. Mix a few tablespoons of Tropical Crema Mexicana with a few teaspoons of adobo sauce from the chipotle peppers. Add a little of the adobo sauce at a time, to taste. Note: It can get spicy quickly.
To serve, dip the Oaxaca grilled cheese in the chipotle crema and enjoy!