Friday, October 14, 2011

Hot Chile Grilled Cheese

This is a grown-up grilled cheese. It is a deconstructed version of a Chile relleno turned sandwich and packs some heat and ooey-gooey filling. I like the flavor of sourdough, but any kind of bread will work well. Pair with the classic tomato basil soup and you have one awesome meal.

Hot Chile Grilled Cheese
Serves 4

4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
½ tsp. cumin
½ tsp. chili powder
3 tablespoons prepared salsa
1/8 teaspoon salt
1 cup shredded Monterey Jack or Cheddar cheese
4 tablespoons low-fat plain yogurt
8 slices sourdough bread

Place peppers in preheated over (350 degrees) and roast 10 to 15 minutes. Once roasted, put in paper bag and wait until cool enough to handle.

Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole) and add cumin and chili powder and hot pepper sauce to taste. Combine cheese and yogurt in a small bowl.

When the peppers are cool enough to handle, remove char and slice each one in half lengthwise and remove the stem and seeds.

Heat a Panini maker to high.

Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

Grill the sandwiches in the Panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.

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