Monday, September 3, 2007


Mexicali Tuna Melts served with Oven Fries

1 can (4 oz.) whole green chilies, drained (I used chopped)
1 can (12 oz.) white tuna, drained (I used 2 6oz. cans, but it really needed 3 cans)
1/4 c. mayo
1 T. pickle relish
8 slices sourdough or multi-grain bread
8 slices pepper jack cheese
3 T. butter, softened
Cut green chilies open and remove seeds. Cut lengthwize and set aside.
Combine tuna, mayo, and pickle relish.
Layer cheese, chilies, and tuna mixture between bread slices. Spread butter on outside of sandwiches. Cook in skillet over medium heat until golden brown & cheese has melted, 3 or 4 minutes per side.

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