Grilled Cheese Tamale w/Tomato Soup

April 17, 2017

Grilled Cheese Tamale w/Tomato Soup

One of my favorite meals growing up was a grilled cheese sandwich with a cup of tomato soup. The grilled cheese was two slices of processed American cheese in between two slices of white bread.The soup was Campbell’s condensed tomato soup.

My mom would make the sandwiches, one per person, using margarine on both sides of the bread, while the pot of soup was on the stove. She had one of those flat top electric grills that held 8 sandwiches. She would put the sandwiches on the grill, 3 minutes per side.  If all went well, the sandwiches came out with a nice golden brown crispy crust and the cheese was a melty mess. To my memory we only had grilled cheese and tomato soup on cold, cloudy days.  I loved them whenever we had them.

Today, I still love a grilled cheese sandwich, a cup of tomato soup and a cloudy day. When I started Tucson Tamale, it only made sense to grill the cheese tamale, just like a grilled cheese sandwich.  Then it hit; make a grilled cheese tamale with tomato soup!  So, here you go, Grilled Cheese Tamale with Tomato soup.  Enjoy.

Serves 2 (doubles easily to serve more hungry diners)

The Tasty Stuff:

  • 2 TTC Cheese Tamales
  • 1 oz fresh chives
  • 4 slices thick cut bacon
  • 4 cups your favorite Tomato soup
  • 2 dollops sour cream

The stuff to make it happen:

  • Your favorite fry pan
  • Wooden spoon
  • Sharp Knife
  • Clean Fingers
  • Cutting Board
  • 2 pretty cool serving bowls

Getting ready:

  • Chop the chives into ¼ inch pieces, set aside
  • Slice the bacon into ¼ inch slices

Get Going:

  • Put your bacon in your fry pan and cook for 5 minutes until crispy (you may like your bacon not crispy, so who am I to judge…)
  • When the bacon is cooked to your liking, drain the bacon bits and set aside, save some of those drippings, they will add a nice layer of flavor to your tamale
  • Steam 2 TTC Cheesy Tamales (following steaming instructions on package)
  • Get your tomato soup in a pan and start heating it
  • Using the same fry pan, put it back on the heat and add some of the bacon drippings, enough to cover the bottom of the pan.
  • Unwrap your hot tamales (handle with care, they are hot!) and put the tamales in the fry pan. Fry for 3 minutes on each side.  The Masa should be nice and crispy on the outside and the cheese will be ooey gooey on the inside
  • Time to assemble: Place the tamale in the middle of the serving bowl.  Add 2 cups of tomato soup.  Slap on a dollop of sour cream, top with the bacon bits and chives

Enjoy for breakfast with a glass of fresh squeezed grapefruit juice, enjoy for lunch with a sparkling Moscato, enjoy for dinner with a glass of Bourduex.

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