Chile Relleno Grilled Cheese Sandwich

Cooking Classy

Ready in: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 1
Vegetarian
Very Popular

Ingredients

  • 1 Tbsp butter, softened
    Milk, Eggs, Other Dairy
  • 2 tsp vegetable or canola oil
    Oil, Vinegar, Salad Dressing
  • 1 Tbsp chopped cilantro
    Produce;Spices and Seasonings
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1/2 clove garlic, finely minced
    Produce
  • 1 tablespoon fresh lime juice
    Produce
  • 3 oz. Wisconsin Monterey Jack cheese (3/4 cup)
    Cheese
  • 1 Poblano pepper
    Produce
  • 1 Roma tomato, seeded and diced
    Produce
  • Salt and freshly ground black pepper to taste
    Spices and Seasonings
  • 2 slices white or sourdough bread
    Bakery/Bread
  • 2 Tbsp finely chopped yellow onion
    Produce

Steps

  • Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on foil.
  • Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
  • Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle.
  • Remove from bag and peel pepper, cut off top, make one slice down length of pepper.
  • Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.
  • Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat.
  • Whisk egg vigorously in a small bowl until frothy, 1 minute. Once oil is hot, carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using a spatula, fold egg into a half (as if you were making an omelet). Continue to cook just until nearly cooked through, about 10 seconds longer per side then transfer to paper towels to drain, set aside. To assemble sandwich, brush 1/2 tbsp butter on outsides of bread. Layer egg on bread, followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese and sprinkle top with half of the pico de gallo (reserve remaining pico de gallo for another use). Using paper towels, wipe oil from skillet.
  • Heat skillet over medium-low heat. Carefully transfer assembled sandwich to skillet. Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich to opposite side, cover skillet with lid and cook opposite side until golden brown and cheese has melted through, about 4 - 6 minutes.

Nutrition

  • Calories: 997.53  cal  (49.88%)
  • Fat: 54.28  g  (83.51%)
  • Saturated Fat: 26.62  g  (166.38%)
  • Carbohydrates: 84.81  g  (28.27%)
  • Sugar: 9.53  g  (10.58%)
  • Cholesterol: 316.88  mg  (105.63%)
  • Sodium: 1494.8  mg  (64.99%)
  • Protein: 44.98  g  (89.97%)
  • Vitamin C: 110.98  mg  (134.52%)
  • Selenium: 64.86  µg  (92.65%)
  • Calcium: 751.62  mg  (75.16%)
  • Phosphorus: 686.95  mg  (68.7%)
  • Folate: 258.56  µg  (64.64%)
  • Vitamin B2: 1.02  mg  (59.82%)
  • Manganese: 0.97  mg  (48.38%)
  • Vitamin B1: 0.7  mg  (46.49%)
  • Vitamin A: 2304.55  IU  (46.09%)
  • Iron: 6.91  mg  (38.41%)
  • Vitamin B3: 7.22  mg  (36.1%)
  • Vitamin B6: 0.66  mg  (32.84%)
  • Zinc: 4.8  mg  (32.02%)
  • Fiber: 6.28  g  (25.13%)
  • Vitamin E: 3.77  mg  (25.13%)
  • Vitamin K: 25.61  µg  (24.39%)
  • Magnesium: 88.21  mg  (22.05%)
  • Potassium: 724.22  mg  (20.69%)
  • Vitamin B12: 1.23  µg  (20.54%)
  • Copper: 0.37  mg  (18.73%)
  • Vitamin B5: 1.72  mg  (17.18%)
  • Vitamin D: 1.86  µg  (12.37%)

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