Chorizo & Habanero Grilled Cheese

• 2-1/4 gal. white onions, thinly sliced
• 48 slices white bread slices
• 96 slices Kraft Habanero Heat Cheese Slice
• 6 cups Cooked Mexican chorizo, crumbled
• 7-3/4 cups baby arugula

1. Spray a large non-stick pan with cooking spray.
2. Add onions; cook on very low heat 2 hours or until onions are golden brown, stirring frequently and scraping the bottom of the pan.
3. If onions are not browning evenly, add a little water to the pan.
4. For each serving: Top 1 bread slice with 2 cheese slices, 1 Tbsp.
5. (15 mL) caramelized onions, 1/4 cup (50 mL) chorizo, 1/3 cup (75 mL) arugula, 2 additional cheese slices and second bread slice.
6. Spray non-stick pan or griddle with cooking spray.
7. Cook sandwich on medium heat 3 to 5 min.
8. or until cheese is melted and bread is golden brown on both sides.

white onions, white bread, chorizo, baby arugula

Taken from www.kraftrecipes.com/recipes/chorizo-habanero-grilled-cheese-164278.aspx (may not work)