Grilled Cheese With Poblano Chiles

5m
Prep Time

10m
Cook Time

15m
Ready In

Recipe: #17768

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 by:
ellie

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recipe by:
ellie

"Recipe source: Coyote Cafe Cookbook"

Original recipe yields 4 servings

Metric US

Ingredients

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11 tablespoons butter (softened)
8 bread slices (cut 1/2 inch thick)
8 slices Monterey Jack cheese (1/2 inch thick)
4 (3/4 pounds) poblano chiles (peeled, seeded and cut in half lengthwise)

8 slices red onion (cut 1/4 inch thick)
4 tablespoons fresh chopped cilantro
1 cup salsa (garnish)

Nutritional

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

Step 1

Spread 1 tablespoon butter on both sides of each slice of bread.

Step 2

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.

Step 3

Saute onions in 1 tablespoon butter for about 1-2 minutes.

Step 4

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.

Step 5

Remove sandwiches form pan and fill with cilantro leaves. Reclose.

Step 6

Serve with a garnish of Salsa if desired.

Tips & Variations

No special items needed.

Tags : Lunch Snacks Sandwiches

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