Rating: 4.52 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2010

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)

  • 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, about 4 minutes. Cut in half and serve immediately.

  • 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.

Tips

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 Facts

415 calories; protein 19.3g; carbohydrates 69.8g; dietary fiber 9.2g; sugars 6.2g; fat 5.6g; saturated fat 2.8g; cholesterol 13mg; vitamin a iu 756.3IU; vitamin c 98.2mg; folate 157.3mcg; calcium 143.4mg; iron 3.6mg; magnesium 21.2mg; potassium 305.5mg; sodium 783mg; thiamin 0.5mg.
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