Fired Up Tango Mango Cheddar Grilled Cheese

Makes 2 Sandwiches.


Chimichurri Sauce:

  • 2/3 c. parsley, roughly chopped
  • 2/3 c. cilantro, roughly chopped
  • 2 Tbsp. pimiento, chopped
  • 1 garlic. clove, peeled
  • 2-1/2 Tbsp. lime juice
  • 3 Tbsp. olive oil
  • Kosher salt, to taste


  • 2 Tbsp. olive oil
  • 1/2 c. sweet onions, thinly sliced
  • 1/2 c. mango, diced
  • 1/4 c. fire roasted red peppers, well drained and thinly sliced
  • 3-4 Tbsp. butter, softened
  • 4 slices potato bread
  • 4 slices deli pork, cooked
  • 1 c. Great Midwest® Mango Fire Cheddar cheese, shredded


In a food processor, combine parsley, cilantro, pimiento, garlic, lime juice and 3 tablespoons olive oil. Process until finely chopped. Season with kosher salt to taste. Set aside.

In a large non-stick skillet, add remaining 2 tablespoons olive oil and bring to medium high heat. When hot, add onions. Sauté 4-6 minutes or until tender and edges begin to brown. Add mango and roasted red peppers to skillet; sauté an additional 1-2 minutes or until heated through. Transfer to a plate; cover to keep warm. Reduce heat to medium. Spread one side of each bread slice with butter. Place 2 slices buttered side down in the same skillet. Top with a layer of chimichurri, pork slices, mango-onion mixture, cheese and drizzle with remaining chimichurri. Top each with one bread slice buttered side up. Grill turning once until cheese has melted and bread is golden. Serve immediately.

2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest Grand Prize winner - entry courtesy of Naylet Larochelle