Created by:

Sherri Williams — Crestview, FL

As they say, everything is bigger in Texas. And when it comes to taste, The Laredo is no exception. With big bold flavors, this delicious tribute to South Texas will leave your taste buds wanting more. It’s fully loaded with Wisconsin fontina, four slices of thick peppered bacon, mango, and poblano peppers, all on Texas toast.


Heat extra virgin olive oil in medium nonstick skillet. Sauté poblano, onion and garlic with 3/4 tablespoon of Mexican blend seasoning and cook for 2-3 minutes or until onions are translucent. Set aside and cool.

Combine poblano mixture with cilantro and fontina in mixing bowl. In a separate bowl, mix butter with remaining Mexican blend seasoning.

For each sandwich, spread 1 side of each Texas toast with butter mixture. Turn slices over; top each with 1/4 the poblano cheese mixture and half the tomatillos, bacon, mango. Top with remaining poblano cheese mixture. Top with remaining bread slice, buttered-side-up.

Repeat procedure for remaining sandwiches. Grill sandwiches in a large nonstick frying pan over medium-low heat, flipping once until golden brown on both sides and cheese melts, about 7 minutes.


  • 1 tablespoon extra virgin olive oil
  • 1 poblano chile, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon Mexican blend seasoning, divided
  • 1 tablespoon cilantro, chopped
  • 6 ounces Wisconsin Fontina cheese, shredded
  • 3 tablespoons unsalted butter, softened
  • 4 slices Texas toast
  • 2 tomatillos, thinly sliced
  • 4 slices thick-cut peppered bacon, cooked and halved
  • 1 mango, chopped
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