Grilled Chili Cheese Sandwich Food

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GREEN CHILI GRILLED CHEESE SANDWICHES



Green Chili Grilled Cheese Sandwiches image

This tangy take on grilled cheese is a meal in itself, but would be great with a side of chicken chili. -Leslie Neely, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup mayonnaise
8 slices whole wheat bread
4 slices process American cheese
4 slices Monterey Jack cheese
1 can (4 ounces) chopped green chilies
8 teaspoons butter

Steps:

  • Spread mayonnaise over four slices of bread; layer with cheese slices and green chilies. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 455 calories, Fat 31g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 894mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.

HOT CHILE GRILLED CHEESE SANDWICH



Hot Chile Grilled Cheese Sandwich image

These are so delicious! You don't have to have a panini maker to be able to enjoy this sandwich! 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. Source: Eating Well

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 poblano peppers (**see Note**)
1 (14 ounce) can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup monterey jack cheese or 1/2 cup cheddar cheese, shredded
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread

Steps:

  • 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.
  • 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 and through, about 4 minutes. Cut in half and serve immediately.
  • (Tips & Notes).
  • **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.
  • 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.

Nutrition Facts : Calories 609.5, Fat 10.3, SaturatedFat 3.8, Cholesterol 12.9, Sodium 1091, Carbohydrate 104.8, Fiber 17.1, Sugar 3.1, Protein 26.5

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