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The classic comfort meal with a spicy twist from Hidden Valley® Ranch Chili Crunch.
Spanish onion, finely chopped
1
garlic, minced
2 cloves
green apple, peeled, cored and chopped
1
diced tomatoes (canned or fresh)
28 oz
chicken stock
1 quart
¾ cup
salt (plus more to taste)
2 teaspoons
¼ cup
your favorite bread
8 slices
butter
4 tablespoons
4 tablespoons
Gouda cheese
8 slices
finely shredded cheddar cheese
1 cup
For safe meat preparation, reference the USDA website.
In a large pot over medium heat, sweat the onions, apples and garlic. As they begin to release their flavors, season with a tablespoon of salt to enhance their natural sweetness.
Stir in the diced tomatoes and allow the mixture to simmer, absorbing the rich flavors from the onions and garlic, and pour in the Hidden Valley® Original Ranch®.
Using a blender or immersion blender, puree the mixture until smooth.
Pour the soup back into the pot (if using a stand-alone blender) and adjust the seasoning with salt to taste.
Ladle the soup into bowls and drizzle with some additional Hidden Valley® Original Ranch®. Sprinkle Hidden Valley® Ranch Chili Crunch on top for an extra zing.
Preheat a griddle or skillet over medium heat. Melt the butter, ensuring it covers the surface evenly.
On one slice of bread, place a slice of Gouda cheese, sprinkle some shredded cheddar, and then top with another slice of Gouda. Place the second slice of bread on top to form a sandwich. Repeat for the remaining sandwiches.
Place the prepared sandwiches onto the griddle, pressing them gently. Cook until the bottom slice turns golden brown and the cheese begins to melt. Flip and cook the other side in the same manner.
Just before removing the grilled cheese from the griddle, sprinkle Hidden Valley® Ranch Chili Crunch on the melted cheese side of the sandwich.
Credit: This Little Goat Chili Crunch Collaboration
