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Acacpulco Melt

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  • 1/2 c Chopped; peeled avocado
  • 2 Hard-cooked eggs; chopped
  • 6 sl Crisply cooked bacon; crumbled
  • 1/4 c Kraft real mayonnaise
  • 8 sl Whole-wheat bread
  • 1/4 lb Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced
  • Soft Parkay margarine


Combine avocado, eggs, bacon and mayonnaise; mix lightly. For each sandwich, cover one bread slice with Velveeta Mexican cheese spread, approximately 1/4 cup avocado mixture and second bread slice. Spread sandwich with margarine. Grill until lightly browned on both sides. 4 sandwiches.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,