Prep 10 mins
Cook 15 mins
A spicy change of pace sandwich from your traditional grilled cheese sandwich. Recipe source: Coyote Cafe
- 11 tablespoons butter, softened
- 8 slices bread, 1/2-inch thick
- 8 slices monterey jack cheese (1/4-inch thick) or 8 slices your favorite cheese (such as ( white cheddar cheese or 8 slices fontina or 8 slices mozzarella cheese)
- 4 poblano chiles, roasted, peeled, seeded and cut in half lengthwise (or canned green chilies)
- 8 slices red onions (1/4-inch thick)
- 4 tablespoons cilantro, chopped
- 1 cup salsa (garnish)
- In a large skillet over medium low heat melt 2 tablespoons butter.
- Spread 1 tablespoon butter on both sides of each slice of bread.
- Add bread to skillet, toasting both sides of bread until golden brown.
- In a separate small skillet, sauté onions in 1 tablespoon butter for 1 1/2 minutes or until crunchy.
- Place one slice of cheese on each slice of bread.
- Place one poblano chili over the cheese on 4 of the slices of bread, covering with 2 cooked onion slices and then close each sandwich.
- Reheat skillet over low heat, covering pan and cook until cheese melts (5-10 minutes).
- Remove sandwiches from skillet, open and fill with cilantro. Close sandwiches.
- Serve sandwiches with salsa.
This was a very nice change, and easy for mid week dinner. I will make it again.
This was so very good! I scaled it down for 1 person, used freshly roasted poblano pepper, and cheddar cheese. I thought I had white cheese, but didn't. I couldn't help myself and added avocado. Thank you Ellie!