Cornbread Chile Rellenos Sandwich

How to Make

• 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.