CHILE RELLENO GRILLED CHEESE SANDWICH
Two comfort foods collide for one unforgettable grilled cheese sandwich!
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
- Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
- Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan.
- Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a 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.
- To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use).
- Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.
- Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
- FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.
Nutrition Facts : Calories 729 kcal, Carbohydrate 36 g, Protein 30 g, Fat 51 g, SaturatedFat 32 g, Cholesterol 270 mg, Sodium 873 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
GREEN CHILE GRILLED CHEESE MELT
My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. -Julia Huntington, Cheyenne, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.
Nutrition Facts : Calories 431 calories, Fat 29g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
GRILLED CHEESE & PEPPER SANDWICHES
This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
GRILLED ROAST BEEF & GREEN CHILE SANDWICHES
From "The Busy Family Cookbook." Very tasty! I LOVE green chilies, so no surprise I enjoyed it, but the kids (ages 10 and 6) gobbled it up too.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 25m
Yield 5 sandwiches, 5 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine chilies, mayo and mustard. Spread about 1 tablespoon on each side of each slice of bread.
- Top five slices of bread with 1 slice of cheese, and 2 slices of beef. Cover with remaining bread.
- Butter the outsides of the bread. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is slightly browned and cheese is melted.
- Serve with salsa if desired.
Nutrition Facts : Calories 444.4, Fat 22.5, SaturatedFat 9, Cholesterol 39.5, Sodium 2255.8, Carbohydrate 44, Fiber 9, Sugar 5.7, Protein 20.1
GREEN CHILI GRILLED CHEESE
This is an easy, cheesy light lunch or dinner recipe. I made this with Tillamook cheddar and used sourdough bread and it was great. Adapted from Taste of Home.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Butter one side of all 4 slices of bread.
- Top unbuttered sides of 2 slices of bread with one slice of cheddar each.
- Sprinkle both slices with the chilies, then lay the other 2 slices of cheese on top of the chilies.
- Top with last 2 slices of bread, buttered side out.
- In a large skillet over medium heat, cook sandwiches on both sides until golden brown and cheese is melted.
Nutrition Facts : Calories 483.4, Fat 31.8, SaturatedFat 19.5, Cholesterol 89.3, Sodium 708.6, Carbohydrate 31.4, Fiber 2.1, Sugar 5.4, Protein 19
GREEN CHILI CHICKEN SANDWICHES
"I enjoyed a sandwich similar to this in a restaurant and decided to try making it at home," writes Paula Morigeau of Hot Springs, Montana. "The spicy chicken is a quick-and-easy alternative to hamburgers when entertaining outdoors."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.
Nutrition Facts :
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