You may remember earlier this week I featured a recipe for Farfalle with Creamy Chipotle Pesto, Black Beans and Corn. It is hot and spicy and dangerously good.
I have a pet peeve of opening a can of food and only using some of it. If I have extra that I have to put in the refrigerator I want to use it up quickly. I had some more chipotle peppers that I wanted to use up and since we were enjoying the chipotle pesto I whipped up another batch, this time for grilled cheese. The smoky chipotle pesto combined with the creamy melted cheese and toasted fresh bread; some things just don’t get any better than this.
Talk about adding a little kick to your average grilled cheese.
Want the recipe? I’m sharing it today at Mothertime Marketplace. Click here to head over to check it out.