Hot Chile Grilled Cheese

Hot Chile Grilled Cheese

23 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 poblano peppers (see Note)
  • 1 14-ounce can pinto beans, preferably low-sodium
  • 3 tablespoons prepared salsa
  • ⅛ teaspoon salt
  • ½ cup shredded Monterey Jack or Cheddar cheese
  • 2 tablespoons low-fat plain yogurt
  • 3 scallions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 8 slices sourdough bread


  • Active

  • Ready In

  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 ⅓ 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.
  7. Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
  • Note: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there's no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.

Nutrition information

  • Per serving: 415 calories; 6 g fat(3 g sat); 9 g fiber; 70 g carbohydrates; 19 g protein; 157 mcg folate; 13 mg cholesterol; 6 g sugars; 0 g added sugars; 756 IU vitamin A; 98 mg vitamin C; 143 mg calcium; 4 mg iron; 783 mg sodium; 305 mg potassium
  • Nutrition Bonus: Vitamin C (163% daily value), Folate (39% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 vegetable, 1 medium-fat meat

Reviews 23

October 17, 2017
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By: terridigby
Oh so good! I roasted my Poblano peppers in the oven at 350 for 30 minutes. They peeled very easy. I rinsed the canned beans. Those are the only changes I made. The salsa I used was Arriba "Hot." It really gives a bite. (If you have family members who do not like spicy food, they won't like this.) I will definitely make again.
June 06, 2017
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By: ???? ?????????
the recipe is great i will try but i would asl you if this recipe like this
April 20, 2013
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By: EatingWell User
We made a few modifications based on what was on hand, and this recipe was still great! Normally I'm against reviewing a recipe after you've changed it, but this is a great recipe to use what you have available. We used chipotle chilis in adobo sauce, and lemon yogurt (which was not very sweet). It was great! I look forward to trying it with the poblanos next time.
December 04, 2012
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By: EatingWell User
Loved it! My whole family loved this! I will make it again and pass it along! Very simple to make, fast, and cheap as well. Pros: Different and healthy Cons: Can have a tiny spice for children
October 05, 2012
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By: jenniferwells1013
I used jalapeno peppers as well as the poblano peppers. I also made my own salsa which is very fiery and Greek yogurt. I added a little cumin, and smoked paprika an used a little more cilantro than called for and these sandwiches where great. I will be making these again. Pros: supper easy an fast it toke no time at all to make these
September 09, 2012
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By: EatingWell User
DELICIOUS!! Used jalapenos and greek yogurt. AMAZING! Pros: great flavor, fun to add twist, simple, on hand ingredients Cons: none!
August 12, 2012
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By: EatingWell User
Good, but bland... The recipe came out pretty well, but it was rather bland. My boyfriend suggested whipping up some guacamole to give it a little more flavor and spice. The guac really made the sandwich. Might make this again, but probably not often.
June 24, 2012
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By: EatingWell User
delicious, easy and unique I char the peppers either on the grill or in the broiler, then put them in a paper bag till cooled. Everything can be made ahead so at dinner all I have to do is assemble the sandwich in the pan and cook them. My family loves the flavor, crusty sourdough bread is best. Pros: do first three steps ahead of time to make a quick dinner Cons: can be messy to flip
May 11, 2012
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By: EatingWell User
My Go To Favorite! If you love mexican food this is a must try! My husband loves these. The combination of flavors and textures it different but worth it in the end. Kind of messy to assemple with the pepper (they can take some time and effort) but the end result is well worth it. I did a few tweaks to make it simpler for myself, using refried beens and adding the salsa is quicker than smashing the beans, fyi. Enjoy, we do! Pros: Great flavor, fairly simple to assemble. Cons: Kind of time consuming and messy but worth it!
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