Monday, June 15, 2015

Grilled Cheese and Green Chile Sandwiches

Spicy grilled cheese.  There needs to be no other explanation.

Make it now!

Grilled Cheese and Green Chile Sandwiches

We love the mix of mild green chiles (with their distinct vegetal flavors) and spicy poblanos. For fun, cut sandwiches into strips and serve with gazpacho.

Yield: Serves 4 (serving size: 1 sandwich)

Photo by ALB

2 mild green chiles (such as Anaheim)
2 poblano chiles
1/4 teaspoon kosher salt
3 ounces cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
8 (1-ounce) slices whole-wheat bread
Cooking spray

1. Preheat broiler to high.

2. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.

3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.

4. Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.

Nutritional Information
Calories: 269; Fat: 10.7 g; Sat fat: 6 g; Mono fat: 3.4 g; Poly fat: 0.6 g; Protein: 16 g; Carbohydrate: 28 g; Fiber: 4 g; Cholesterol: 29 mg; Iron: 2 mg; Sodium: 585 mg; Calcium: 304 mg

Cooking Light, JUNE 2014

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