Chile Relleno Grilled Cheese Sandwich

April 11, 2013

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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.

chili relleno grilled cheese

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.

chili relleno grilled cheese2 chile relleno grilled cheese

chile relleno grilled cheese2 chile relleno grilled cheese3 chile relleno grilled cheese4

Chile Relleno Grilled Cheese Sandwich

Two comfort foods collide for one unforgettable grilled cheese sandwich!

Servings: 1
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. Using paper towels, wipe oil from skillet. Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet.

  7. 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.

  8. FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

Nutrition Facts
Chile Relleno Grilled Cheese Sandwich
Amount Per Serving
Calories 729 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 32g200%
Cholesterol 270mg90%
Sodium 873mg38%
Potassium 542mg15%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 9g10%
Protein 30g60%
Vitamin A 2203IU44%
Vitamin C 106mg128%
Calcium 801mg80%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Grilled Cheese
Author: Jaclyn

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38 Comments

  • Joseph @ photo plaques

    I am just over the moon with all the wonderful and imaginative choices , I now have recipe when I want a sandwich. Thanks Jaclyn

    • Jaclyn

      Jaclyn Bell

      I don’t drink coffee (because I’m LDS :)) or I would :). I’d say I could make one without coffee but then it probably couldn’t be considered tiramisu. I’m open to other suggestions though.

  • Jaclyn

    Jaclyn Bell

    Grilled cheese is hard to beat and who doesn’t love them? The ones you made were amazing!! Teach me the tricks to your photography skills please :).

    • Sel

      Hi there, this olive oil with Jalapeno is out of this world. Wonderful as a salad dressing all alone, and top any dish with a bit of the oil. I am working on it, so anyone out there, plz, let me know if you have a good recipe for this.

      It is quite an expensive oil, and i am working on making it for my own use or anyone else that is interested. write me…[email protected]
      Sel,,,,thank you!

  • Sel

    Of course you may have the recipe for the chili relleno burrito…..:)

    Have on hand, refried beans….fresh cooked spanish rice, a fresh chili relleno…either home made or store bought. Sour cream, cheese, hot sauce or mild. Now start building your burrito on top of a nice big flour tortilla. Add each item one at a time. Wrap altogether in burrito form. Enjoy!

    Hint: when i make my chili rellenos, i always make extra and store in freezer. After all when the craving comes they are ready for me.

    Pure addiction…. Sel

    • Jaclyn

      Jaclyn Bell

      It sounds awesome! Hopefully I can get around to trying it soon, thanks so much!

  • Deborah

    Oh my goodness, this looks amazing!! I adore chile rellenos, and putting those flavors into a grilled cheese sandwich is genius!

  • Susan

    Okay, you really got both me and my husband with this one! We both love chiles rellenos and grilled cheese sandwiches, so this is perfect. I have to make a couple of modifications to fit it on our food plan, including making the sandwich serve 2 (I’d use 2 oz. queso Asadero, sub Smart Balance for butter, & cooking spray for the olive oil). My husband is a little tired of my trying new recipes, but he’s game for this one. Thank you for posting this.

  • Rachel @ Bakerita

    Oh my goshhh this looks amazing!! I love grilled cheese month, because bread and cheese, melty and toasty, is the best thing ever. Pinned!

    • Jaclyn

      Jaclyn Bell

      Thanks for the pin Rachel! Delicious carbs, I couldn’t live without them! :)