Hot Chile Grilled Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 4 poblano peppers (see Note) * 1 14-ounce can pinto beans, preferably low-sodium * 3 tablespoons prepared salsa * 1/8 teaspoon salt * 1/2 cup shredded Monterey Jack or Cheddar cheese * 2 tablespoons low-fat plain yogurt * 3 scallions, sliced * 2 tablespoons chopped fresh cilantro * 8 slices sourdough bread
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Directions: |
Directions: 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. 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. 3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds. 4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.) 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. 6. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: * 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.
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