1/4 cup tomato-based salsa
2 tablespoons fire-roasted canned, diced green chiles, drained
1 teaspoon taco seasoning
2 tablespoons butter, softened
8 (1/2 inch thick) slices hearty artisan jalapeño or tomato bread
4 ounces (1 cup) Wisconsin queso quesadilla cheese*, shredded
In a small bowl, combine salsa, chiles and taco seasoning; let stand 5 minutes. Butter one side of each slice of bread. Spread salsa mixture on the non-buttered side of 4 slices of bread; top with 1/4 cup queso quesadilla. Cover with remaining 4 slices of bread, buttered side out.
Place sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat. Cook 4-5 minutes per side, or until bread is golden brown, and cheese is melted.
*You may substitute another Hispanic melting cheese such as asadero, queso oaxaca or monterey jack.