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Hot Chile Grilled Cheese

http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html

From EatingWell:  March/April 2010

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
  2. 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). Combine cheese, yogurt, scallions and cilantro in a small bowl.
  3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
  4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
  5. 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.
  6. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

Nutrition

Per serving : 415 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 13 mg Cholesterol; 70 g Carbohydrates; 19 g Protein; 9 g Fiber; 761 mg Sodium; 307 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 1 medium-fat meat

Tips & Notes