Description
A spicy and cheesy twist on the classic grilled cheese sandwich, featuring smoky roasted Hatch chiles and gooey melted cheese between crispy, buttery bread.
Ingredients
2 slices sourdough bread (or preferred bread)
2 tbsp unsalted butter, softened
2-3 slices Monterey Jack cheese (or Colby Jack/Oaxaca)
1-2 roasted Hatch chiles, peeled, seeded, and flattened
Instructions
Step 1: Generously butter one side of each slice of bread.
Step 2: Place one slice of bread, butter-side down, into a non-stick skillet or on a griddle preheated to medium-low heat.
Step 3: Layer the bread in the skillet with one slice of cheese, followed by the prepared roasted Hatch chiles.
Step 4: Add another slice of cheese on top of the chiles.
Step 5: Place the second slice of bread on top, butter-side up.
Step 6: Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. Gently press down on the sandwich with a spatula occasionally.
Step 7: Carefully remove the grilled cheese from the skillet, let it rest for a minute, then slice in half and serve immediately.
Notes
For an extra kick, you can add a pinch of red pepper flakes to the cheese. For a richer sandwich, try adding a slice of bacon or a thin slice of ham.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Lunch
- Method: Pan-Frying
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
