Southwest Borscht and Tex Mex Grilled Cheese
Elevate your comfort food game with this bold and vibrant fusion dish: Southwest Borscht and Tex Mex Grilled Cheese. This dynamic duo combines the earthy sweetness of traditional borscht with a zesty Southwest twist, featuring tender beets, black beans, diced tomatoes with green chilies, and a hint of lime and cilantro. Paired perfectly with Tex Mex grilled cheese sandwiches, layered with gooey cheddar and Monterey Jack, crispy pickled jalapeños, and a kick of taco-seasoned butter, it’s the ultimate mashup of hearty, spicy, and cheesy delight. Ready in just one hour, this recipe makes an ideal cozy dinner, satisfying every craving with its unique blend of global flavors.
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Recipe Information
Ingredients
- 4 medium Beets, peeled and diced
- 2 large Carrots, peeled and diced
- 2 medium Russet potatoes, peeled and diced
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Vegetable broth
- 1 cup Canned black beans, drained and rinsed
- 1 can (14.5 oz) Canned diced tomatoes with green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 slices Sourdough bread slices
- 1 cup Shredded cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- 0.25 cup Pickled jalapeño slices
- 4 tablespoons Unsalted butter, softened
- 1 teaspoon Taco seasoning
Instructions
Prepare the borscht: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the garlic and cook for 1 minute. Stir in the diced beets, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
Add the vegetable broth, canned black beans, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 25 minutes, or until the vegetables are tender.
Stir in the lime juice and chopped cilantro. Adjust seasoning if necessary and keep warm on low heat.
Prepare the Tex Mex grilled cheese: In a small bowl, combine the softened butter and taco seasoning. Spread the mixture evenly on one side of each slice of sourdough bread.
Place 4 slices of bread buttered-side-down on a clean surface. Top each slice with 1/4 cup of shredded cheddar cheese, a few pickled jalapeño slices, and 1/4 cup of shredded Monterey Jack cheese. Cover with the remaining slices of bread, buttered-side-up.
Heat a non-stick skillet or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, or until golden brown and the cheese is melted.
Serve the Southwest borscht hot in bowls alongside the Tex Mex grilled cheese. Garnish the borscht with extra cilantro, if desired.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 608 mg | 47% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
