Grilled Cheese and Green Chile Sandwiches

Grilled Cheese and Green Chile Sandwiches Recipe
Photo: Jennifer Causey; Styling: Ginny Branch
We love the mix of mild green chiles (with their distinct vegetal flavors) and spicy poblanos. For fun, cut sandwiches into strips and serve with gazpacho.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 35 Minutes

Nutritional Information

Calories 269
Fat 10.7 g
Satfat 6 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 16 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 29 mg
Iron 2 mg
Sodium 585 mg
Calcium 304 mg

Ingredients

2 mild green chiles (such as Anaheim)
2 poblano chiles
1/4 teaspoon kosher salt
3 ounces cheddar cheese, shredded (about 3/4 cup)
1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
8 (1-ounce) slices whole-wheat bread
Cooking spray

Preparation

1. Preheat broiler to high.

2. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.

3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.

4. Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deborah Madison,

Cooking Light

June 2014
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