Hatch Chile Relleno Grilled Cheese

Roasted green chile, melted cheese, and crisp bread capture the flavors of chile relleno in a practical skillet sandwich. Draining the chile and using moderate heat prevent a soggy center and scorched crust.

Recipe details

• Yield: 2 sandwiches
• Prep: 10 minutes
• Cook: 10 minutes

Ingredients

• 4 slices sturdy sandwich bread
• 2 whole roasted Hatch green chiles, peeled, seeded, and patted dry
• 2 ounces Monterey Jack, grated
• 2 ounces sharp cheddar, grated
• 2 tablespoons softened butter or mayonnaise
• 1/4 teaspoon ground cumin
• Pinch of salt
• 2 teaspoons chopped cilantro, optional

Equipment

Use a cutting board, knife, small bowl, 10-inch skillet, wide spatula, and a lid that fits the skillet.

Method

1. Split the chiles open, remove loose seeds, and blot both sides thoroughly. Cut them to fit the bread.
2. Mix the cheeses with cumin. Lay out the bread and spread butter or mayonnaise over one side of each slice.
3. Place two slices coated-side down. Add half the cheese mixture, one chile layer, cilantro, and the remaining cheese. Close with the other bread slices, coated-side up.
4. Warm the skillet over medium-low heat. Add sandwiches and cook 3 to 4 minutes, pressing lightly, until the undersides are evenly golden.
5. Turn carefully. Cover and cook 2 minutes so trapped heat melts the center, then uncover and cook 1 to 2 minutes until crisp. Rest two minutes before cutting.

Cues and troubleshooting

The bread should turn golden at about the same time the cheese becomes fluid. If it browns too fast, remove the skillet from the burner briefly and reduce the heat. If the cheese remains firm, add one teaspoon water beside—not on—the sandwich and cover for 30 seconds. Avoid thick piles of cheese; grated cheese melts more evenly than slices. Wet chiles create steam and soften the bread, so blotting is essential.

Chile options and substitutions

Freshly roasted Hatch chiles have a clean smoky flavor, but drained canned whole green chiles are convenient. Poblanos are a good alternative: blister them under a broiler, place in a covered bowl for 10 minutes, then peel and seed. Choose mild or hot chiles to suit the table. Pepper Jack can replace Monterey Jack, while mozzarella gives a mild, stretchy filling. Whole-grain sourdough or country white bread both hold up well.

Storage and serving

Serving detail

For clean slices, wait two minutes after cooking and use a serrated knife. That brief pause lets the cheese settle without becoming firm. If preparing several sandwiches, hold finished ones on a wire rack in a 225°F oven for no longer than 15 minutes; a plate traps steam and softens the bottom crust.

Grilled cheese is best immediately. Refrigerate extra roasted chiles in a covered container for up to three days. A cooked sandwich can be chilled for one day and recrisped in a dry skillet over low heat, but the bread will be softer. Serve with tomato soup, cabbage slaw, or sliced tomatoes. Handle hot chiles with gloves if they are spicy, and avoid touching your eyes.