Photo: Leigh Loftus
If you attended Susquehanna University anytime between 2004-2006, when I and two of my girlfriends lived in an off-campus apartment with an extremely well-stocked kitchen only a few steps from the handful of local bars in our small college town, then it’s entirely likely that I have made you a grilled cheese.
Perfect as a lunch, dinner or late-night snack, grilled cheese is the easiest stick-to-your ribs comfort food that doesn’t have to set you back a thousand calories in one day. I love making simple grilled cheese with modest filling on whole wheat high fiber bread almost as much as I love taking a good pair of sourdough or Texas toast slices and stuffing it with several cheeses and a variety of accompaniments.
This rendition of the infamous grilled cheese sandwich is stuffed with mild green chiles and spicy poblanos for a nice kick that won’t totally scald your mouth. Feel free to add bacon, too, if you really want to up the ante from the traditional version.
Photo: Leigh Loftus
- 1 mild green chile (such as Anaheim)
- 1 poblano chile (you could also substitute a jalapeño)
- ⅛ teaspoon kosher salt
- 2 ounces cheddar cheese, shredded (about ½ cup)
- 2 ounces part-skim mozzarella cheese, shredded (about ½ cup)
- 4 (1-ounce) slices whole-wheat bread
- Cooking spray or olive oil
- Preheat broiler to high. Meanwhile, place chiles on a foil-lined baking sheet and broil for 10 minutes or until blackened, turning once or twice to help them cook evenly.
- Wrap in foil and let stand for about then minutes. Peel chiles and cut them in half lengthwise, discarding seeds and membranes. Place in bowl and toss with salt.
- Arrange two slices of bread evenly on a plate or cutting board. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, then remaining cheese, and cover with remaining bread slices.
- Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sandwiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan.
- Serve alongside your favorite soup, salad or grilled vegetables.
No Comments