Chile Relleno Grilled Cheese Sandwich


chili relleno grilled cheese After a long day, isn’t it nice sometimes to just come home, put on your most comfortable pair of lounge pants (you know, that pair that you’ve had for 4 years that you just can’t let go of) and quickly toss together a comforting, irresistibly filled and piled high with cheesy goodness, grilled cheese sandwich. Then to enjoy it hot of the griddle with all the stringy cheese, mmmm mouthwatering. I call it grilled cheese bliss.

I love building grilled cheese sandwiches because there are countless combinations of what can be created and you have a simple yet satisfying meal in a number of minutes. The other great thing about grilled cheese is the amount of flavor you can get with so few ingredients. It’s possible thanks to the key ingredient, the abundance of flavor packed cheeses that are available. Cheese is one of the greatest foods ever.

I’ve made three different kinds of grilled cheeses to join in on the celebration of grilled cheese month (yeah grilled cheese is so amazing it’s earned a whole month of celebration. I want to figure out how to do this for my birthday =)). This one is two amazing foods in one, grilled cheese along with a twist on a classic Mexican dish, Chile Relleno. Rather than stuffing, dipping and frying a Chili Relleno, I layered the ingredients while keeping all the same flavors. Grilled cheese lovers, put this at the top of your must make soon list. I’d also highly recommend checking out this months issue of Wisconsin Cheese’s Grate. Pair. Share. Magazine, it is full of ideas to make over the top grilled cheeses for breakfast, lunch, dinner and yes dessert (and thanks Wisconsin Cheese I was so excited to be a part of it!). Enjoy!

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Chile Relleno Grilled Cheese Sandwich

Yield: 1 large sandwich

Prep Time: 20 minutes
Cook Time: 10 minutes


  • 1 Poblano pepper
  • 1 large egg
  • 2 tsp vegetable or canola oil
  • 2 slices white or sourdough bread
  • 3 oz . Wisconsin Monterey Jack cheese (3/4 cup)
  • 1 Tbsp butter , softened

Pico de Gallo

  • 1 Roma tomato , seeded and diced
  • 2 Tbsp finely chopped yellow onion
  • 1/2 clove garlic , finely minced
  • 1 Tbsp chopped cilantro
  • 1 squeeze fresh lime juice
  • Salt and freshly ground black pepper to taste


  1. Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes. Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle. Remove from bag and peel pepper, cut off top, make one slice down length of pepper. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
  2. Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside.
  3. To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use). Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet. Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes. Serve immediately.
  4. For pico de gallo:
  5. Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.


  • Maddy Linebarger: I think it would be awesome to layer the Sammie the same way sans egg. Then beat the eggs and coat the entire Sammie, like A Monte Cristo. Then fry it. Oh my! I think this will be on my dinner menu this week. We love chili rellenos but they are a pain to make. This way all the flavor and easy peasy! June 5, 2016 at 4:02pm Reply

  • Russ J.: Definately going to do the chili grilled cheese. I may do an Angeles chili to some heat. February 27, 2014 at 3:41pm Reply

  • Susan: I tried this sandwich today, with a few modifications to fit our food plan (whole grain bread) and I used Asadero cheese, since that is what is traditional with chiles rellenos. My husband was really excited about this sandwich – he’s pretty much never excited by the new things I make. So that says a lot about how good this sandwich is. It will now be a lunch staple for us. BTW I did my chiles by inserting a carving fork in the stem end and holding them over the stove-top flame. It worked wonderfully, and for me was simpler than trying to use the broiler. May 26, 2013 at 9:19pm Reply

    • Jaclyn: I’m glad you and your husband enjoyed this sandwich, the Asadero cheese sounds delicious! And yes the flame method works great I just have an electric stove though, I can’t wait to get a gas one :). May 27, 2013 at 1:04pm Reply

  • Joseph @ touring caravans for sale Uk: This recipe looks good and hope it tastes as it is. May 17, 2013 at 6:13am Reply

  • Grilled Cheese Galore | Ciera Design | Brand Identity + Graphic Design: […] Goat Cheese Grilled Cheese 2. BLT Grilled Cheese 3. Kale, Grilled Garlic and Cheddar Panini 4. Chile Relleno Grilled Cheese Sandwich 5. French Onion Soup Grilled Cheese 6. Grilled Brie and Goat Cheese Sandwich with Bacon and Green […] April 18, 2013 at 8:03am Reply

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