Shrimp Nacho Grilled Cheese

By CheeseDiva

Ingredients

• 8 8 8 red, orange or yellow mini sweet bell peppers, seeded and sliced
• 8 8 8 red, orange or yellow mini sweet bell peppers, seeded and sliced
• 1/2 1/2 1/2 cup chopped red onion
• 1/2 1/2 1/2 cup chopped red onion
• 3 3 3 tablespoons olive oil, divided
• 3 3 3 tablespoons olive oil, divided
• 1 1 1 pound uncooked large shrimp, peeled and deveined
• 1 1 1 pound uncooked large shrimp, peeled and deveined
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon chili powder
• 8 8 8 slices (1 ounce each) Hook's Medium Cheddar cheese
• 8 8 8 slices (1 ounce each) Hook's Medium Cheddar cheese
• 8 8 8 slices sourdough bread
• 8 8 8 slices sourdough bread
• 1 1 1 cup crushed tortilla chips, divided
• 1 1 1 cup crushed tortilla chips, divided
• 8 8 8 slices (1 ounce each) Hook's Monterey Jack cheese
• 8 8 8 slices (1 ounce each) Hook's Monterey Jack cheese
• 4 4 4 tablespoons butter, softened
• 4 4 4 tablespoons butter, softened

Preparation

Step 1

Saute bell peppers and onion in 2 tablespoons olive oil in a large skillet over medium heat until crisp-tender. Remove from the heat. Transfer to a bowl. Cook and stir shrimp, salt, cumin and chili powder in the remaining olive oil in the same skillet over medium-high heat until shrimp turn pink. Spoon into a bowl. Place 2 slices of cheddar on each of four bread slices; sprinkle with ¼ cup tortilla chips. Layer each with pepper-onion mixture, shrimp, remaining tortilla chips and monterey jack. Top with remaining bread slices. Spread outsides of sandwiches with butter, lightly pressing together. Toast sandwiches on a griddle over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.