Grilled Cheese With Poblano Chiles
March 06, 2015
Categories: Lunch, Snacks, Dairy, Cheese, Monterey Jack, Southwest, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Vegetarian, Sandwiches, Kosher Dairy more
"Recipe source: Coyote Cafe Cookbook"
- Serving Size: 1 (374.3 g)
- Calories 499.3
- Total Fat - 33.4 g
- Saturated Fat - 20.5 g
- Cholesterol - 84 mg
- Sodium - 991.6 mg
- Total Carbohydrate - 45.9 g
- Dietary Fiber - 6.2 g
- Sugars - 12.7 g
- Protein - 7.4 g
- Calcium - 113.1 mg
- Iron - 1.9 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Spread 1 tablespoon butter on both sides of each slice of bread.
Melt 2 tablespoons butter in large skillet and add the bread over medium low heat to toast both sides of the bread until golden brown.
Saute onions in 1 tablespoon butter for about 1-2 minutes.
Place 1 slice of cheese on each slice of bread, top with a poblano chile on 4 of the slices, and top with 2 cooked onion slices and top with second slice of bread. Repeat for 4 sandwiches. Reduce heat to low, cover and cook until cheese melts.
Remove sandwiches form pan and fill with cilantro leaves. Reclose.
Serve with a garnish of Salsa if desired.
Tips & Variations
No special items needed.