Hot Chile Grilled Cheese

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.

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.

the recipe is great i will try but i would asl you if this recipe like this

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.

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

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

Wonderful! I added 1/2 tbs of cumin to the beans as some of the other reviews suggested, I also made more of the Yogurt-cheese sauce, there just didn't seem to be enough. The sandwich turned out delicious! It was a mexican grilled cheese.

Delicious! I loved this sandwich! After reading other reviews I decided to add a bit more spice to the recipe. It really worked! I roasted the peppers in the oven under the broiler, then let them cool in a brown paper bag. I peeled the skin off the peppers, sliced them in half and seeded them. I added a 1/2 tsp of cumin and chile powder to the pinto beans, and also a couple of dahes of Frank's Red Hot Sauce. After grilling the sandwich, I added some avocado.... YUM!

Good Start but Needed Tweaking Instead of mashing pinto beans with salsa, I used a can of Rosarita Zesty Salsa refried beans. After microwaving the chiles 1.5 minutes, I halved and seeded them and charred them on the grill. I replaced the scallions with a red onion, chopped and sauted in a little olive oil. I skipped the yogurt, used extra cilantro and just layered everything on one side of a flour tortilla, folded it in half and grilled it on my George Foreman contact grill. The result was a cross between a quesadilla, burrito & chile relleno -- delicious! Next time I'll try chunky salsa as a dipping sauce.

Didn't live up to expectations I really wanted to love this recipe, but found that the finished sandwich was too dry for my taste, and a little on the bland side. Microwaving didn't seem to bring the best flavor out of the poblanos, and as a previous reviewer suggested, oven roasting, or char broiling would probably provide more flavor. Bottom line - this sandwich needs more cheese (or more of the cheese/yogurt mix). Pros: Very quick to prepare

Really like this sandwich but added extra salsa to it to give it a little more flavor. Can't wait to make it again!