Chipotle Grilled Cheese With Shiitake Mushrooms & A Chipotle Round Up

I don’t buy many things in cans. I DO buy Chipotle peppers, and those come in cans. I’ve had to become inventive with them, as I try to use the food in my fridge rather than let it go to waste. And although the can these gorgeous smoked Jalapenos come in is rather small, a little goes a long way and I end up with a lot left over.

Seeing as how I am asking you to open a can to make this here sandwich, I also wanted to leave you with a few other things you can do with the rest of that can, once you devour that spicy, smokey grilled cheese. 

I rarely do “Internet Round-Ups,” But Chipotle peppers and my desire to use the whole can has left me no choice, but has give me quite a few recipes that I can’t wait to try. Check them out:

1. Shrimp & Pasta with Chipotle Cream Sauce, Modern Comfort Food

2. Honey Roasted Chipotle Peanuts, Braised Anatomy

3. Cherry Chipotle Beef Ribs, Pop Artichoke

And some Chipotle Goodness, from my own Kitchen:

4. Chipotle Hummus, Domestic Fits

5. Chipotle Stout Braised Beef Tacos, The Beeroness

Now you are fully equipped to use an entire can of Chipotle In Adobo. 

Shiitake Mushroom & Chipotle Grilled Cheese

1 tbs olive oil

6-8 large shiitake mushrooms, sliced

2 chipotle peppers in adobo sauce, chopped (use gloves)

2 tbs cream cheese, softened

1 cup shredded cheddar cheese

2 tbs chopped cilantro 

4 slices of bread

2 tbs butter, softened

In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the sliced mushrooms and sautee until dark and cooked through, remove from heat. 

In a bowl, add the softened cream cheese and the chipotle peppers, stir until well combined. Add the cheddar cheese, mushrooms and cilantro and stir until combined. 

Butter one side of each slice of bread. Return the pan used to cook the mushrooms to medium high heat, add one slice of bread, butter side down to the pan. Carefully slather half of the chiptole cheese mixture onto the bread and top with another slice, butter side up. Repeat for the additional slices of bread. Cook on each side until browned, about 4 minutes per side. 

Remove from pan, slice and serve with a cold beer.

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24 Responses to Chipotle Grilled Cheese With Shiitake Mushrooms & A Chipotle Round Up

  1. cassie April 9, 2012 at 10:38 am #

    What a great roundup, Jackie! I love chipotle flavors in so many dishes. This sandwich looks perfectly satisfying!

  2. Alma April 9, 2012 at 11:05 am #

    Thanks for the great recipe and roundup. I love the flavor of chipotle. :)

  3. chinmayie @ love food eat April 9, 2012 at 9:47 pm #

    Love how you have made a sandwich look so good! Great idea to cut it and stack it up!

  4. Nichole April 9, 2012 at 9:53 pm #

    Just wanted to let you know that you can easily freeze the left-over chipoltes! I put mine into the bottom of a freezer bag so that it’s easy to hack off a tablespoon or two as needed!

    • Jackie April 9, 2012 at 10:20 pm #

      Brilliant! I’ll have to do that :)

  5. Layla April 9, 2012 at 9:58 pm #

    This looks so good! I love Chipotle and I love grilled cheese.

    • Lois June 5, 2012 at 12:47 pm #

      I made this yesterday with pulled pork. I added an equal aomunt of chicken stock because I was cooking 4lbs of pork. I let the whole thing go in my slow cooker for about 3 hours. It was excellent, but I had to add a significant aomunt of salt to bring the flavor up to where it should be. Thanks for the inspiration.

  6. Julie @ Table for Two April 10, 2012 at 7:08 am #

    I think I’m in love with you — this is right up my alley for heat and they all look SOOO good!!

  7. Jen @ Juanita's Cocina April 10, 2012 at 9:49 am #

    Can I just say, “Nom”. That is all.

  8. Bree April 10, 2012 at 9:51 am #

    How fun! I am working on a whole series that has chipotle in it right now, so we must be thinking alike!! Here’s a favorite chipotle recipe I have from last summer:
    http://www.skinnymommy.com/2011/08/perfect-for-a-weeknight-chipotle-honey-grilled-pork-chops.html

    • Jackie April 10, 2012 at 4:01 pm #

      Looks fabulous!

  9. Franchesca Flessner April 10, 2012 at 1:20 pm #

    one word brilliant (err actually that is now 7…!!)

  10. Liz April 10, 2012 at 3:20 pm #

    Oh, gosh how I love a grilled cheese! And your spicy version looks just amazing!

  11. Baker Street April 11, 2012 at 3:44 am #

    I love love love grilled cheese and your spiced up version is absolutely fantastic.

  12. Carrie @ Kiss My Whisk April 11, 2012 at 8:19 am #

    I love Chipotle and all of these phenomenal ideas of how to use it! Thanks! I usually freeze my chipotle in adobo sauce in ice cube trays after I open it so it doesn’t go bad, I cherish that stuff!

  13. Bev @ Bev Cooks April 11, 2012 at 9:30 am #

    DAAAANG. I am like, freaking out this looks so good.

  14. Valerie @ From Valerie's Kitchen April 11, 2012 at 1:20 pm #

    I love chipotle peppers in adobo sauce. It’s great to have lots of recipes on hand that call for them so once you open a can you can use it up! The grilled cheese sandwich looks crazy good!

  15. ohkeeka [The Type A Housewife] April 15, 2012 at 6:51 am #

    I just found this on Photograzing and OMG, it looks so good! Whenever I buy those cans of chipotle peppers, usually I puree any leftovers together with the sauce, freeze it in ice cube trays, and throw the cubes in soup, tacos, etc.

  16. Emily @ She Makes and Bakes April 27, 2012 at 8:07 pm #

    This grilled cheese looks phenomenal. I actually place what I don’t use from the can into a baggie and freeze it. Then I just defrost it when I need it (and refreeze what I have left). They turn out just fine for me. Although…I do like the idea of using a lot of them in different recipes! http://www.shemakesandbakes.com

  17. Julie at Burnt Carrots May 2, 2012 at 7:19 am #

    I totally agree with you on the chipotle peppers – they are my favorite! I cannot believe I’ve never thought to add put them in a grilled cheese!!!!!!!! You are a genius. :)

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