8 red, orange or yellow mini sweet bell peppers, seeded and sliced
1/2 cup chopped red onion
3 tablespoons olive oil, divided
1 pound uncooked large shrimp, peeled, deveined and tails removed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
8 slices (1 ounce each) Cheddar cheese
8 slices sourdough bread
1 cup crushed tortilla chips, divided
8 slices (1 ounce each) Monterey Jack cheese
4 tablespoons butter, softened
1 Saute bell peppers and onion in 2 tablespoons olive oil in a large skillet over medium heat until crisp-tender. Remove from the heat.
2 Transfer to a bowl. Cook and stir shrimp, salt, cumin and chili powder in the remaining olive oil in the same skillet over medium-high heat until shrimp turn pink. Spoon into a bowl.
3 Place 2 slices of cheddar on each of four bread slices; sprinkle with ¼ cup tortilla chips.
4 Layer each with pepper-onion mixture, shrimp, remaining tortilla chips and monterey jack. Top with remaining bread slices. Spread outsides of sandwiches with butter, lightly pressing together. Toast sandwiches on a griddle over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.
Covering the sandwiches while browning the first side helps the cheeses to melt. Cook uncovered while browning the second side