Grilled Cheese and Green Chile Sandwiches

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 10.7g
  • Saturated fat: 6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 16g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 29mg
  • Iron: 2mg
  • Sodium: 585mg
  • Calcium: 304mg

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. 1. Preheat broiler to high.
  2. 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. 3. Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.
  4. 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.

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