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Hot Chile Grilled Cheese
Here’s everything there is to love about a chile relleno turned into a deluxe Mexicanstyle grilled cheese sandwich. And even better, a mashed-up salsa and pinto bean spread adds the heft and protein to make it a satisfying meal. To change things up, use the same fillings on flour tortillas and griddle until crispy to make a bean quesadilla.
EatingWell Fast & Flavorful Meatless Meals
Ingredients
| 4 poblano peppers (see Note) | 2 tablespoons low-fat plain yogurt | |
| 15 ounce can pinto beans, preferably low-sodium, rinsed | 3 scallions, sliced | |
| 3 tablespoons prepared salsa | 2 tablespoons chopped fresh cilantro | |
| 1/8 teaspoon salt | 8 slices sourdough bread | |
| 1/2 cup shredded Monterey Jack or Cheddar cheese |
directions
Prep:
30 min
Total:
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1
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
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2
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
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3
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
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4
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
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5
Spread 1⁄ 3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
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6
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.
NOTE: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.
STOVETOP VARIATION: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
nutritional information
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