Chile Relleno Grilled Cheese

Chile Relleno Grilled Cheese

servings
1
sandwich

Ingredients















Cooking Instructions

For pico de gallo:


1

Combine tomato, onion, garlic, cilantro and lime juice in small bowl. Add salt and pepper to taste. Set aside.


2

Set oven rack two levels below broiler element and heat oven to broil. Line baking dish with foil and place poblano on foil. Broil, rotating frequently, until skin has blistered and charred, about 8-10 minutes. Transfer poblano to plastic bag, seal and let rest 5 minutes or until cool enough to handle. Peel skin from pepper, cut off top, and make 1 slice length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with paper towel, set aside.


3

Heat 2 teaspoons oil in an 8-inch nonstick skillet over medium heat.


4

In small bowl, whisk egg vigorously until frothy, 1 minute. Once oil is hot, carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using spatula, fold egg in half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side; then transfer to paper towels to drain; set aside.


For sandwhich:


1

Brush 1/2 tablespoon butter on one side of bread slices. Place egg on bread slice, followed by roasted poblano, monterey jack and half of pico de gallo. Top with remaining bread slice.


2

Using paper towel, wipe oil from skillet. Reheat skillet over medium-low heat. Carefully transfer assembled sandwich, buttered-side-down, to skillet. Cook until bottom is golden about 4-6 minutes, then rotate sandwich to opposite side; cover skillet and cook until golden brown and cheese has melted, about 4-6 minutes. Serve immediately.


Ingredients















Cooking Instructions

For pico de gallo:


1

Combine tomato, onion, garlic, cilantro and lime juice in small bowl. Add salt and pepper to taste. Set aside.


2

Set oven rack two levels below broiler element and heat oven to broil. Line baking dish with foil and place poblano on foil. Broil, rotating frequently, until skin has blistered and charred, about 8-10 minutes. Transfer poblano to plastic bag, seal and let rest 5 minutes or until cool enough to handle. Peel skin from pepper, cut off top, and make 1 slice length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with paper towel, set aside.


3

Heat 2 teaspoons oil in an 8-inch nonstick skillet over medium heat.


4

In small bowl, whisk egg vigorously until frothy, 1 minute. Once oil is hot, carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using spatula, fold egg in half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side; then transfer to paper towels to drain; set aside.


For sandwhich:


1

Brush 1/2 tablespoon butter on one side of bread slices. Place egg on bread slice, followed by roasted poblano, monterey jack and half of pico de gallo. Top with remaining bread slice.


2

Using paper towel, wipe oil from skillet. Reheat skillet over medium-low heat. Carefully transfer assembled sandwich, buttered-side-down, to skillet. Cook until bottom is golden about 4-6 minutes, then rotate sandwich to opposite side; cover skillet and cook until golden brown and cheese has melted, about 4-6 minutes. Serve immediately.


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