Cornbread Chile Rellenos Sandwich
"This is seriously one of my favorite sandwiches. I first had this in New Mexico a few years ago; and, the chef was nice enough to share his recipe. It's nothing more than a pretty basic cornbread recipe, roasted poblano peppers, cheese; and your favorite pico de gallo. Basically, a grilled cheese sandwich. Then, he simply toasted in the oven to melt the cheese. Now, cornbread can be a bit crumbly; so, this isn't something I would pack in a lunch box. But, this makes a great sandwich to serve to friends; or, even for a weeknight dinner, served with a bowl of soup. Also, the cornbread and poblanos, can both be made in advance as well. Prep time does not include time for the cornbread to cool; or, for the pico de gallo to marinate in the refrigerator."
Original is 4 servings
Ingredients
- CORNBREAD
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- CHILIES and CHEESE
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- PICO DE GALLO
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Nutritional
- Serving Size: 1 (330.4 g)
- Calories 489.6
- Total Fat - 21.8 g
- Saturated Fat - 11.4 g
- Cholesterol - 79.9 mg
- Sodium - 1623.4 mg
- Total Carbohydrate - 51.4 g
- Dietary Fiber - 1.8 g
- Sugars - 21.9 g
- Protein - 24 g
- Calcium - 757 mg
- Iron - 1.3 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cornbread ... Add the cornbread mix, milk, 1/2 cup cheese, and oil to a small bowl; and, mix to combine. Pour into a seasoned 9x13" pan with a non-stick spray; and, top with the remaining cheese. Bake in a 425 degree oven on the middle shelf for 20-25 minutes. You can also line the pan with parchment which I do (for easy clean up); then, remove and cool completely. Once the cornbread is completely cooled; cut lengthwise in half, then in 4 squares horizontally. This will give you 8 pieces for the 4 sandwiches.
Step 2
Poblanos ... Now, there are a few methods as to how to prepare these. Your broiler, a gas stove burner, or outdoor gas grill; and, each method takes a different time - but, usually between 5-7 minutes. I have found that the broiler, is the most common and easiest method. The idea is to cook them, until they have a nice char on each side - You basically wand them to look burnt. Then, transfer the peppers to a bowl and cover with plastic wrap. FYI, you can also use a brown paper lunch bag. Fold up; and let them sit a good 20 minutes; it works the same as the bowl and plastic wrap method. Don't peak ... just let them set covered up - this will cause them to steam; and, cause the skin to loosen.
Step 3
Pico de Gallo ... Make this ahead of time; and, let it rest a good hour or more before using. You can use my recipe; or you favorite recipe.
Step 4
Peppers Part II ... Once the peppers have sweated and completely cooled, you can peel them. Use the back of a spoon or knife, or a dry paper towel to remove the charred skin. And, do NOT worry, if you don't get all the char off, it only adds flavor. And, definitely do NOT rinse the pepper under water. Once, you remove the skin; cut in half, remove the stem, seeds, and ribs (this will give you 12 halves - or 3 halves per sandwich). Then, store in a ziploc bag or tupperware type of container until ready to use. These can easily be made ahead of time. When making the sandwich; just make sure the peppers are room temperature.
Step 5
Sandwiches ... Line a sheet pan with parchment paper, spray with a non-stick spray; and, add the 4 slices of cornbread. Top each with, 1 slice of cheddar cheese and 1 slice of pepper jack cheese. Next, top the 4 bottom slices with 3 halves of the roasted poblanos; and, bake 5-7 minutes in a 425 degree oven; until the cheese is melted.
Step 6
Finish ... Add the pico de gallo on top of the peppers on the bottom slice; and, place the top cheesy cornbread slice on top. Cut in half.
Step 7
Serve and ENJOY! ... On the side; I love to serve with some guacamole; and spicy cherry peppers ... just me. But, you can really serve it however you want. A bowl of cream soup is really good on the side.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the cornbread mix, try to pick one with a mild flavor so as not to overpower the other ingredients.
- When selecting the cheese, try to pick a mild and sharp cheddar for a balanced flavor.
- Substitute almond milk for the cow's milk for a dairy-free option. Almond milk is a great alternative to cow's milk since it is a plant-based option that is still creamy and flavorful. This would make the recipe vegan-friendly and provide a healthier option.
- Substitute vegan cheese for the dairy cheese for a dairy-free option. Vegan cheese is a great alternative to dairy cheese since it is plant-based and still provides a melty, cheesy texture. This would make the recipe vegan-friendly and provide a healthier option.
Vegetarian Version Omit the pepper jack cheese slices and replace with slices of your favorite vegan cheese. Use a vegan pico de gallo recipe to replace the traditional pico de gallo, and serve with vegan guacamole.
Spicy Mexican Rice: This Mexican-style rice is the perfect accompaniment to the Cornbread Chile Rellenos Sandwich. It is made with long-grain white rice, onion, garlic, jalapeno, and cilantro for a flavorful and spicy side dish. The jalapeno gives this dish a nice kick, while the cilantro adds a freshness that complements the sandwich perfectly.
Black Bean Salsa: This flavorful and colorful black bean salsa is the perfect addition to the Spicy Mexican Rice. It is made with black beans, corn, tomatoes, onions, jalapenos, garlic, and cilantro for a delicious and healthy side dish. The black beans and corn add a nice texture to the salsa, while the jalapenos, garlic, and cilantro give it a nice kick. This salsa is sure to be a crowd pleaser!
FAQ
Q: How do I make the poblanos?
A: To make the poblanos, you can use the broiler, a gas stove burner, or outdoor gas grill. Cook them until they have a nice char on each side. Then, transfer the peppers to a bowl and cover with plastic wrap. Once the peppers have sweated and cooled, you can peel them and remove the stem, seeds, and ribs. Store in a ziploc bag or tupperware container until ready to use.
Q: How do I store the poblanos?
A: Once the poblanos have been peeled and cleaned, store them in an airtight container or ziploc bag in the refrigerator. They should last up to a week.
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Fun facts:
This recipe has its roots in Mexican cuisine, and is said to have been invented by a chef in New Mexico. The state is also home to celebrity chef Bobby Flay, who is known for his Southwestern-style dishes.
Cornbread is a staple of Southern cooking, and is said to have been popularized by African-American slaves during the 19th century. It is still a favorite dish in the American South, and is served with many traditional dishes.