Remove the crusts off of the
Bread (8 slices)
Mexican Chorizo (1 cup)
and set aside.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with non-stick cooking spray.
Pit and dice the
. Shred the
Cotija Cheese (1/2 cup)
, chop the
Fresh Cilantro (1/4 cup)
, dice the
Red Onions (2 Tbsp)
and deseed and dice the
In a bowl, mix diced avocados, shredded cojita, chopped cilantro, diced tomato, diced red onion,
Garlic Powder (1 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Set aside.
Place bread slices on baking sheet and toast for about 5 minutes.
Flip and toast for about another 2 minutes. Remove from the oven.
Meanwhile, preheat a small saucepan to medium heat. Melt the
Unsalted Butter (3 Tbsp)
and then whisk in the
All-Purpose Flour (3 Tbsp)
. Let the flour cook out for a couple of minutes.
Gently add the
Milk (2 cups)
, whisking so lumps don't form and it thickens, about 5 minutes.
Remove from heat and stir in
Pink Kosher Salt (to taste)
Shredded Cheddar Cheese (2 cups)
. Make sure everything is combined.
Take a slice of bread and place about 1/4 cup of the cooked chorizo on top.
Sprinkle some of the remaining
Shredded Cheddar Cheese (1/2 cup)
on top. Place another piece of bread on top.
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.
Place sandwiches in the oven for another 5 minutes or until brown and bubbly. Serve immediately and top with cojia guacamole. Serve and enjoy!