Ingredients
Prep
- 1 C frozen chopped onions
- 1 C frozen corn
- 1 C frozen chopped carrots
- 1 C frozen cut green beans
- 3 t minced garlic
- 1 t ground cumin
- 3 t chili powder
- 15 oz can fire-roasted tomatoes
- 1 t chipotle in adobo optional
- salt and pepper to taste
- 12 slices bread
- 6 slices Monterrey Jack or pepper jack cheese
On Cooking Day
- 32 oz vegetable stock or chicken
Instructions
To Assemble
- Add first 10 ingredients to large zipper bag.
- Cut cheese slices into 4 pieces.
- Assemble cheese sandwiches and add to a large zipper bag.
- Freeze both bags until ready to cook. Thaw in refrigerator over night before cooking.
To Cook
- Add vegetable mixture plus 32 ounces vegetable or chicken stock to slow cooker. Cook on low for 8 hours.
- Place sandwiches on indoor grill or grill in skillet. (use butter or non stick spray, if desired) Cut into sticks.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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