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  • Prep
  • Total
  • Servings
    2 Sandwiches

Fired Up Tango Mango Cheddar Grilled Cheese

Recipe courtesy of Naylet Larochelle , Grand Prize Winner in the 2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest


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


  1. 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.
  2. 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.

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