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Introduction
If you love the smoky heat of Hatch chiles and the gooey goodness of grilled cheese, this recipe is for you! The Hatch Chile Relleno Grilled Cheese combines the flavors of the Southwest with the comfort of a classic sandwich. Perfect for lunch, dinner, or a hearty snack, this dish is a celebration of bold flavors and satisfying textures. Whether you’re a Hatch chile enthusiast or just looking for a creative twist on a timeless favorite, this grilled cheese is sure to delight your taste buds.
Ingredients
2 medium Hatch chiles (roasted and peeled)
4 slices of bread (sourdough or your favorite sandwich bread)
2 tablespoons butter (softened)
4 slices of cheese (Monterey Jack, cheddar, or a mix)
½ cup refried beans (optional, for a richer filling)
1 egg (lightly beaten, for breading)
½ cup all-purpose flour
½ cup breadcrumbs
1 tablespoon oil (for frying Hatch chiles)
Directions
Roast the Hatch Chiles
If not already roasted, place Hatch chiles on an open flame or under a broiler until the skin is charred and blistered. Let them cool, then peel off the skin and remove seeds. Set aside.
Prepare the Breaded Chiles
Dip each roasted chile into flour, then into the beaten egg, and coat with breadcrumbs.
Heat oil in a skillet and fry the breaded chiles until golden brown. Drain on paper towels.
Assemble the Sandwich
Spread a thin layer of refried beans (if using) on one side of two bread slices.
Layer with one slice of cheese, a breaded Hatch chile, and another slice of cheese. Top with another slice of bread.
Grill the Sandwich
Butter the outside of each bread slice. Heat a skillet over medium heat.
Grill the sandwich on one side until golden brown and the cheese starts to melt. Flip and cook the other side until golden and melty.
Serve
Slice the sandwich in half and serve immediately. Pair with a side of salsa, guacamole, or a fresh salad for a complete meal.
Serving and Storage Tips
Serving: This grilled cheese is best enjoyed hot off the skillet, but it pairs wonderfully with tomato soup, a spicy dipping sauce, or even a chilled Mexican crema.
Storage: Leftovers can be wrapped in foil and stored in the refrigerator for up to 2 days. To reheat, warm in an oven or skillet to restore crispness.
Variations
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