Cooking Instructions
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Step 1
Remove the crusts off of the
Bread (8 slices)
.
Step 2
Cook the
Mexican Chorizo (240 mL)
and set aside.
Step 3
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with non-stick cooking spray.
Step 4
Pit and dice the
Avocados (2)
. Shred the
Cotija Cheese (60 g)
, chop the
Fresh Cilantro (4 g)
, dice the
Red Onions (20 g)
and deseed and dice the
Tomato (1)
.
Step 5
In a bowl, mix diced avocados, shredded cojita, chopped cilantro, diced tomato, diced red onion,
McCormick® Garlic Powder (3 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Set aside.
Step 6
Place bread slices on baking sheet and toast for about 5 minutes.
Step 7
Flip and toast for about another 2 minutes. Remove from the oven.
Step 8
Meanwhile, preheat a small saucepan to medium heat. Melt the
Unsalted Butter (40 g)
and then whisk in the
All-Purpose Flour (25 g)
. Let the flour cook out for a couple of minutes.
Step 9
Gently add the
Milk (480 mL)
, whisking so lumps don't form and it thickens, about 5 minutes.
Step 10
Remove from heat and stir in
Pink Kosher Salt (to taste)
and
Shredded Cheddar Cheese (225 g)
. Make sure everything is combined.
Step 11
Take a slice of bread and place about 1/4 cup of the cooked chorizo on top.
Step 12
Sprinkle some of the remaining
Shredded Cheddar Cheese (55 g)
on top. Place another piece of bread on top.
Step 13
Pour some of the cheese sauce over the top, and sprinkle the top with a little more cheddar cheese. Repeat process with remaining three sandwiches.
Step 14
Place sandwiches in the oven for another 5 minutes or until brown and bubbly. Serve immediately and top with cojia guacamole. Serve and enjoy!
