Hatch Chile Relleno Grilled Cheese

Instructions:

1. Butter one side of each slice of bread evenly.
2. Heat a skillet over medium heat.
3. Place two slices of bread in the skillet, butter-side down.
4. Sprinkle a layer of Monterey Jack or Oaxaca cheese onto the bread.
5. Add the sliced roasted Hatch chiles evenly over the cheese.
6. Sprinkle the cheddar or pepper jack cheese on top of the chiles.
7. If using, add roasted red peppers, oregano, or a small dash of hot sauce.
8. Top with the remaining slices of bread, butter-side up.
9. Cook for about 3–4 minutes per side until the bread is deeply golden and the cheese is fully melted.
10. Press gently with a spatula for extra melt and crispness. Slice and serve immediately.

Variations

• Add cooked chorizo for a smoky, spicy twist.
• Swap sourdough for brioche or rustic country bread for a richer sandwich.
• Use smoked gouda along with Monterey Jack for deeper smoky flavor.
• Spread a thin layer of refried beans inside for a Tex-Mex inspired version.
• Add sliced avocado after grilling for a creamy finish.

Tips

• Roast the Hatch chiles beforehand and peel off the skins for the best flavor and texture.
• Use medium heat so the bread crisps slowly while the cheese melts completely.
• Combine Oaxaca and Monterey Jack cheese for the ultimate stretchy melt.
• Lightly press the sandwich while cooking to help everything bind together.
• Let the sandwich rest for about a minute before slicing so the cheese sets slightly.