Grilled Cheese With Poblano Chiles

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #17768

March 06, 2015

Categories: Sandwiches



"Recipe source: Coyote Cafe Cookbook"

Original is 4 servings

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


No special items needed.

1 Reviews

NELady

Loved the onions and the poblano. I cut my poblano into small strips so it would be less spicy for my kids (though the pepper wasn't very spicy, so I didn't have to do that and I wouldn't do it again). I used Monterey Jack and American cheese. I already had caramelized onions, so I used those. Great grilled cheese!

5.0

review by:
(3 Jul 2023)

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