Hatch Chile Relleno Grilled Cheese
Ingredients:
- 2 Hatch green chiles (roasted, peeled, and deseeded)
- 4 slices of hearty bread (sourdough or Texas toast works great)
- 4 slices of cheese (Monterey Jack, cheddar, or a mix)
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 2 tablespoons butter (softened)
- 1 egg (beaten, optional for a chile relleno coating)
- 2 tablespoons flour (optional, if you want to batter the chiles)
- 2 tablespoons milk (optional, for batter)
- Pinch of salt & pepper
Instructions:
- Prep the Hatch Chiles:
Roast Hatch chiles over an open flame or under the broiler until charred. Place in a covered bowl for 5 minutes, then peel skins and remove seeds. Pat dry. - Optional Chile Relleno Batter:
For a more authentic chile relleno taste, dredge each chile lightly in flour, dip in beaten egg with a splash of milk, and pan-fry until golden. This step adds extra flavor and crispiness but can be skipped if you want it lighter. - Assemble the Sandwiches:
- Butter one side of each bread slice.
- Spread cream cheese on the unbuttered side (if using).
- Layer cheese, a Hatch chile, and another slice of cheese between two slices of bread (buttered sides facing out).
- Grill the Sandwich:
Heat a skillet or griddle over medium-low heat. Grill the sandwich slowly until golden brown on both sides and the cheese is melted, about 3–4 minutes per side. - Serve:
Slice in half and enjoy hot—gooey, cheesy, and smoky with that roasted chile kick.
