Green Chile Grilled Cheese Sandwich

Cooking for One or Two, Recipes, Worknight Dinners
green chile grilled cheese
green chile grilled cheese

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.

green chile grilled cheese

Photo: Leigh Loftus

Green Chile Grilled Cheese Sandwiches
Recipe type: Cooking for One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve alongside your favorite soup, salad or grilled vegetables.
(Visited 726 times, 1 visits today)
Previous Story
Next Story

You Might Also Like

No Comments

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.