Hot Chile Grilled Cheese Sandwich Recipes

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GREEN CHILE GRILLED CHEESE MELT



Green Chile Grilled Cheese Melt image

My daughter created a masterpiece with her ultimate grilled cheese and chiles. Want more heat? Use a 4-ounce can of diced jalapenos instead of chiles. -Julia Huntington, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

4 ounces cream cheese, softened
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded part-skim mozzarella cheese
1 can chopped green chilies, drained
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
Dash seasoned salt
12 slices white bread
6 slices tomato
1/4 cup butter, melted

Steps:

  • In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.

Nutrition Facts : Calories 431 calories, Fat 29g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

CHILE RELLENO GRILLED CHEESE SANDWICH



Chile Relleno Grilled Cheese Sandwich image

Two comfort foods collide for one unforgettable grilled cheese sandwich!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 Poblano pepper
1 large egg
2 tsp vegetable or canola oil
2 slices white or sourdough bread
3 oz Wisconsin Monterey Jack cheese ((3/4 cup))
1 Tbsp butter (, softened)
1 Roma tomato (, seeded and diced)
2 Tbsp finely chopped yellow onion
1/2 clove garlic (, finely minced)
1 Tbsp chopped cilantro
1 squeeze fresh lime juice
Salt and freshly ground black pepper to taste

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. Serve immediately.
  • FOR THE PICO DE GALLO: Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

Nutrition Facts : Calories 729 kcal, Carbohydrate 36 g, Protein 30 g, Fat 51 g, SaturatedFat 32 g, Cholesterol 270 mg, Sodium 873 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

HOT-IRON GRILLED CHEESE SANDWICH



Hot-Iron Grilled Cheese Sandwich image

This is out of a cookbook called "Patio Daddy-O" 50' recipes with a 90's twist...making a grilled cheese sandwich with a hot iron and aluminum foil may seem odd at first. But after you taste them, you'll agree that the weight and even heat of the iron produce the toastiest, crispiest cheese sandwiches on the planet...you can use the healthy sprouted breads and fancy cheeses...but to really get the awesome flavor you need to use the old-fashioned American cheese ( the ones wrapped in plastic) nested between slices of white bread...Open the foil occasionally while grilling to make sure the sandwich doesn't overcook; when finished, the bread should be thin, almost flat, and beautifully bronzed, oozing cheese. Cooking time does not include heating the iron...

Provided by teresas

Categories     Lunch/Snacks

Time 11m

Yield 1 serving(s)

Number Of Ingredients 3

1 tablespoon unsalted butter, softened
2 slices white bread
2 slices American cheese

Steps:

  • Heat an electric iron to medium heat. (not on steam).
  • Butter one side of each bread slice.
  • With the buttered side on the outside, make a sandwich with the cheese, leaving a 1/4-inch border of bread.
  • Wrap the sandwich completely in one layer of aluminum foil.
  • Place on a counter or cutting board and weight with a hot iron.
  • Leave the iron on each side until the sandwich is very flat and toasted, about 4 minute per side. (Lift the foil periodically to make sure the iron is not too hot.).
  • Unwrap and serve.
  • Variation:.
  • Replace the American cheese with thinly slice Fontina cheese. Add a layer of prosciutto ham. Proceed as directed.

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