So, I'm making a super lazy grilled cheese version
of enchilada Suiza. (audience applauds)
Now,
for me, when I was a little girl,
I loved dipping a grilled cheese sandwich
into a big bowl of soup,
so we're going to make the tomatillo Suiza sauce
that would go on the enchiladas,
the dipper for the grilled cheese.
And instead of poaching a chicken,
and pulling it and straining the broth,
and all that, we're gonna use chicken stock in a box,
already-cooked tomatillos, and instead of chicken,
guess what the deli has?
Turkey. (audience applauds)
So, let's make the dipper first.
All I did was take a little bit of olive oil
and I cooked down one small onion,
a jalapeno pepper, and when we came into the act,
I was adding a little garlic.
Then, we're going to dump this
into the food processor.
Right out of a sack or a can,
already-cooked tomatillos.
One container or one can if you buy them
in the grocery store and they don't have the pouches.
And we're going to take, instead of Mexican crema,
little easier to find in every grocery store,
couple of fat dollops of sour cream.
And to give it a little brightness,
we're going to add the juice of a lime.
Lid, lid, lid, where's the lid,
where'd I put the lid?
Oh.
Why didn't you tell me I left it on the stove?
I coulda melted it. (audience laughing)
So, this becomes our dipper.
Back into the skillet to warm it through
and keep it at a low bubble
until we're ready with our grilled cheeses.
We're gonna take a quick break,
but before I go, I wanna put some more lime juice,
remember how I said it's traditionally garnished,
the enchilada Suizas are traditionally garnished
with thinly-sliced red onion?
We're going to make a quick pickled red onion,
and I mean quick, like three-minute-quick, (laughs)
we're gonna put a little lime juice,
salt, and pepper on the onions.
I'll meet you right back here
and we'll build a better grilled cheese sandwich.
(audience applauds)
Okay, the art of making a grilled cheese sandwich,
I get pretty fanatical about this,
but stick with me, it makes sense.
First of all, a not-too-hot griddle or frying pan.
What we do is take a little bit of softened butter.
Quite frankly, I guess it's because I grew up
with my grandpa living in the house, I dunno,
but we kept our butter in a butter dish
on the kitchen counter, it was always soft,
but guess what you probably have?
A microwave.
Put your butter in the microwave
for a couple of seconds, and oh, look,
it very easily spreads lightly across the bread.
Then, you're gonna put your buttered sides out
to build a grilled cheese sandwich.
Next, we need glue and all of our flavors.
For the glue, that's the cheese.
Take a little bit of our quick pickled onion,
that's a flavor enhancer.
How are we gonna get it to stay?
We're gonna glue it with the Swiss cheese.
Then, we're gonna add Swiss cheese's buddy,
Pepper Jack. (audience applauds)
Then,
what does Pepper Jack like?
Pickled jalapeno peppers, yes. (audience applauds)
And you can get those mild or hot.
I like to roll deep with the hot.
Then, we put our little sandwich together,
gently press,
take it to its new home,
and let it cook gently alongside our dipper.
I'm gonna keep building sandwiches,
I'll meet you right back here.
(audience applauds)
I'm literally screaming at the in-studio audience
and I'm mad at you, too, at home,
'cause you didn't let me put the turkey in,
nobody reminded me. (audience laughing)
We're making the knock-off of enchilada Suiza,
which is a chicken enchilada covered in
what's becoming our dipper sauce
for our grilled cheese,
so our not-chicken is the other chicken, turkey, duh.
Anyway, (audience laughing)
I'm adding some back to this sandwich.
Okay.
When you're done,
if you lightly butter both sides,
and my friends in the kitchen actually
put turkey into these, (audience laughs)
it looks like this when it's done, it's gorgeous.
(audience hums) Yeah.
So, we're gonna bring over our plate,
but instead of soup,
our dipper is basically Suiza sauce.
And then,
you put this
like that,
and do this. (audience applauds)