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.