• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Southwest
  • Home
  • About
    • Contact Us
  • Recipes
    • Authentic Mexican Food Recipes
    • Baking
    • Best Pumpkin Recipes for Desserts, Dinners & More
    • Cinco de Mayo
    • Desserts
    • First Courses
    • Healthy
    • Holiday desserts
    • How to
    • Light and Healthy
    • Main Dishes
    • Party Food and Snacks
    • Popular Posts
    • Side Dish
    • Southwest Pantry
    • Super Bowl
    • Vegetarian
  • Cookbook
  • 200 Appetizers
Home » Baja Style Shrimp Chipotle Grilled Cheese Sandwich Recipe

Baja Style Shrimp Chipotle Grilled Cheese Sandwich Recipe

Baja Style Shrimp and Poblano Chipotle Grilled Cheese

One of the best things about doing a food blog with a cook as talented as my sister Sandy is that she inspires me to be a better cook. Take her recent grilled cheese masterpiece, for example. I was craving that sandwich for three days and finally decided enough was enough. Everyone should have a sister like this! I had to make my own.

I made mine “Baja style,” with shrimp and poblanos and chipotle flavors. And, a touch of sweetness with raspberry jam. No, it’s not weird – raspberry goes well with chipotle. Promise me you’ll shake a little chipotle chile powder into your next spoonful of jam. You won’t be disappointed. So here are the layers: raspberry chipotle jam; pepper jack cheese; sauteed shrimp; sauteed onions and peppers; avocado mashed with some lime. My husband ate two whole sandwiches and begged for more.

So, Sandy – thank you for inspiring me so many times. And for this amazing sandwich!

Baja Style Shrimp and Raspberry Chipotle Grilled Cheese Sandwich

1 poblano pepper, seeds, stem and pulp removed and then diced
1/2 red onion, peeled and diced
1 tablespoon vegetable oil
Salt and pepper to taste throughout
8 ounces medium sized raw shrimp, peeled and deveined
1/2 teaspoon chipotle chile powder, divided
3 tablespoons low-sugar or no-sugar seedless raspberry jam
4 ounces Tillamook  pepper jack cheese, sliced 1/4 inch thick
8 slices sturdy white bread, cut into 1/2 inch thick slices
4 tablespoons unsalted butter, at room temperature
Flesh of 1/2 of a ripe Haas avocado
1/2 tablespoon lime juice

In a large skillet, saute pepper and onion  and a pinch of salt and pepper in oil over medium high heat until lightly charred and softened, about 2 to 3 minutes. Remove vegetables from skillet. Toss the shrimp in 1/4 teaspoon of chile powder and a pinch of salt and pepper and add to skillet. Cook shrimp on both sides until opaque throughout, about 2 minutes total. Remove shrimp from skillet and wipe out skillet with a paper towel. Turn heat to medium low.

Butter all slices of bread on both sides. Place four slices in pan and cook until golden brown. Remove two slices and set aside and then flip other two slices over in the skillet. Mix together the raspberry jam and remaining 1/4 teaspoon of chile powder. Spread a thin layer on tops of bread slices in pan. Place cheese slices on top to fit bread. Lay shrimp flat on a cutting board and with a large knife parallel to the surface,  cut shrimp through the center to form thin half-moon planks. Place shrimp in a single layer on top of cheese. Spread some peppers and onions n a single layer on top of shrimp. Smash avocado and stir in lime juice and a little salt and pepper to taste. Spread avocado mixture on the toasted sides of the two slices already removed from the pan. Place avocado side down on sandwiches in pan. Cook sandwiches until bottom bread slice is golden brown.

Flip sandwiches over and cook until golden brown on other side. Serve warm.

Filed Under: Main Dishes Tagged With: grilled cheese, shrimp sandwich

Previous Post: « Spring Pea Guacamole Recipe for a Light Fresh Cinco de Mayo
Next Post: Blueberry Ricotta Pancake Dippers Recipe for Breakfast in Bed »

Reader Interactions

Comments

  1. Deborah

    May 7, 2012 at 6:29 am

    Ok, that raspberry jam has me sold! I love raspberry jam with a monte cristo sandwich, and I’m guessing it’s even better with this!

    Reply
    • Donna

      May 7, 2012 at 8:00 am

      Deborah – Raspberry/chipotle is one of my favorite flavor combos. Do try!

      Reply
  2. SeattleDee

    May 8, 2012 at 2:09 pm

    Oh! My! Goodness! another must-have grilled cheese masterpiece that sounds terrific. My galley holds a dozen jars of lingonberry jam and kiwi-lime marmalade, so I’m ready to try the chipotle upgrade with both. Bring on more sisterly throwdowns, please. You both rock!

    Reply
    • Donna

      May 9, 2012 at 3:51 pm

      It is comments like this that keeps us sisters bloggin! You are too kind!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. Read More…

Mom’s Authentic Mexican Tamales Recipe

Authentic Mexican Tamales Recipe

Corn Pudding with Green Chiles – Southwest Style

Corn Pudding with Green Chiles Casserole

Recipe Categories

Looking for Something?

Copyright © 2021 · Privacy Policy