Now that is a brilliant idea! A Hatch Chile Relleno Grilled Cheese takes the classic, labor-intensive stuffed pepper and transforms it into an incredibly delicious and easy-to-make sandwich. It’s the ultimate fusion of comfort foods.
Here’s how to create this masterpiece.
Hatch Chile Relleno Grilled Cheese
This recipe captures the essential flavors of a chile relleno—the roasted pepper, the creamy cheese, the savory batter—in a crispy, gooey grilled cheese format.
Prep time: 10 minutes | Cook time: 10 minutes | Serves: 2
Ingredients:
· For the “Batter” Spread (The Secret Ingredient):
· 2 tablespoons mayonnaise
· 1 tablespoon all-purpose flour
· 1/4 teaspoon garlic powder
· 1/4 teaspoon cumin (optional, but highly recommended)
· For the Filling:
· 2-3 whole Hatch green chiles, roasted, peeled, and seeds removed* (see note below)
· 1 ½ cups shredded melting cheese (a combination is best):
· Oaxaca or Asadero: For authentic, stringy meltiness.
· Monterey Jack: For a mild, buttery flavor.
· Pepper Jack: For a little kick.
· Aged White Cheddar: For a sharp, tangy note.
· 1-2 tablespoons finely diced white onion (optional)
· 1 tablespoon chopped fresh cilantro (optional)
· For Assembly:
· 4 slices of sturdy bread (like sourdough, Texas toast, or a hearty white)
· 2 tablespoons butter, softened
Instructions:
- Prepare the Chiles: If you haven’t already, roast your Hatch chiles. You can do this over a gas flame, under the broiler, or on a grill until the skin is blackened and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Then, rub off the skin, slice open, and remove the seeds and stem. Pat them dry.
- Make the “Batter” Spread: In a small bowl, mix the mayonnaise, flour, garlic powder, and cumin until it forms a smooth paste. This mixture will create a crispy, flavorful crust reminiscent of the egg batter on a relleno.
- Prepare the Filling: In another bowl, toss the shredded cheese with the optional diced onion and cilantro. This ensures the add-ins are evenly distributed.
- Assemble the Sandwiches:
· Spread the mayonnaise mixture on one side of each slice of bread. This will be the outside of your sandwich.
· Flip the slices over so the spread side is down.
· On two of the slices, build your layers: a handful of cheese, one or two whole roasted Hatch chiles (lay them flat), then another handful of cheese. The cheese on both sides acts as glue.
· Top with the remaining bread slices, mayonnaise-spread side facing out. - Cook to Perfection:
· Heat a skillet or griddle over medium-low heat. You want it hot enough to sizzle but not so hot that the bread burns before the cheese melts.
· Place the sandwiches in the skillet. Cook for 3-5 minutes, until the bottom is golden brown and crispy.
· Carefully flip the sandwiches. Cook for another 3-5 minutes on the other side, pressing down gently with a spatula, until the second side is golden brown and the cheese is gloriously melted. - Serve Immediately: Let the sandwiches rest for a minute before cutting (this allows the cheese to set slightly). Serve hot, ideally with a side of simple tomato soup or a spoonful of salsa for dipping.
A Note on Hatch Chiles:
· Fresh & In-Season: The best option is fresh Hatch chiles during their short season (late August through September). Roast them yourself for incredible flavor.
· Canned/ Jarred: A fantastic and convenient year-round option. Look for “whole roasted Hatch green chiles” in cans or jars in the Mexican food aisle. Be sure to pat them dry before using.
· Poblano Pepper Substitute: If you can’t find Hatch chiles, poblano peppers are the closest substitute and work beautifully.
Pro-Tips for the Ultimate Grilled Cheese:
· Low and Slow: The key to a perfect grilled cheese is patience. Cooking over medium-low heat ensures the bread toasts evenly and the cheese has time to melt completely.
· Press Gently: Pressing the sandwich with a spatula helps create even contact with the pan, but don’t smash it.
· Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly. Grating a block of cheese yourself makes a world of difference.
· Add Protein: For an even heartier sandwich, add a layer of refried beans or some shredded rotisserie chicken inside.
Enjoy your incredible, deconstructed chile relleno in sandwich form