This sandwich is a delightful fusion of the classic grilled cheese and the bold, spicy flavors of chile relleno, offering a perfect balance of heat and gooey goodness in every bite. Ideal for a quick lunch or a satisfying snack, this twist on a comfort food favorite is sure to become a new go-to!
Ingredients:
2 whole roasted Hatch green chiles
½ cup Oaxaca cheese, shredded or sliced
2 slices of cheddar cheese
2 slices sourdough bread
2 tablespoons butter, softened (for spreading)
Instructions:
Prepare the Chiles:
Stuff each roasted Hatch green chile with Oaxaca cheese.
Assemble the Sandwich:
Place the stuffed chiles on one slice of sourdough bread.
Top the chiles with a slice of cheddar cheese.
Cover with the second slice of bread.
Butter the Bread:
Spread softened butter on the outer sides of both slices of sourdough bread.
Grill the Sandwich:
Heat a skillet or griddle over medium heat.
Place the sandwich on the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is fully melted.
Serve:
Slice in half and serve hot, with your favorite dipping sauce or side.
Notes:
Roasting Hatch Chiles: For the best flavor, roast the Hatch chiles on an open flame or under the broiler until their skins are charred. Let them steam in a covered bowl for easier peeling.
