grilled cheese and chilies

Two 1/2-inch-thick slices cut from a 9-inch round loaf French or sourdough bread
2 teaspoons butter or margarine, at room temperature
2/3 cup (about 3 ounces) shredded sharp cheddar cheese
1 can (4 ounces.) whole green chilies, drained, cut open and laid flat
1 tablespoon prepared taco sauce, or to taste
2 thin slices red onion, separated into rings

Spread 1 side of bread with butter. Turn 1 slice buttered side down and sprinkle with cheese. Arrange chilies on top, slightly overlapping. Drizzle with sauce, then top with onion rings. Cover with remaining bread, buttered side up. Heat a griddle or large heavy skillet over medium heat. Add sandwich and grill, pressing down occasionally with wide metal spatula, 3 minutes per side or until golden brown and cheese is melted. Makes one serving. From Woman's Day, 5/10/88

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