Easy Hatch Chile Relleno Grilled Cheese

I’m absolutely obsessed with my Hatch Chile Relleno Grilled Cheese it brings together smoky roasted hatch chiles with the creamiest melted cheese blend I’ve ever created.

I developed this recipe when I wanted all the flavors of traditional chile rellenos without the frying hassle, and now it’s become my go-to comfort food that transforms ordinary grilled cheese into something extraordinary.

Why This Chile Relleno-Inspired Grilled Cheese Is Pure Flavor

I created this recipe because I was craving all the flavors of traditional chile rellenos but didn’t want the frying mess in my kitchen.

I’m completely in love with how the roasted hatch chiles bring that perfect smoky heat, and my cheese mixture? It’s honestly the creamiest, most indulgent filling I’ve ever made.

I can have this ready in just minutes, which is why I turn to it constantly on busy weeknights when I need something both comforting and exciting.

This Hatch Chile Relleno Grilled Cheese always brings a smile to my face just like my Ultimate Southwest Breakfast Burrito and Lazy Chicken Parmesan Grilled Cheese.

Ingredients You Need for Hatch Chile Relleno Grilled Cheese

• 4 oz Monterey Jack cheese block – I prefer block cheese over pre-shredded for better melting
• 4 oz white cheddar cheese block – Sharp white cheddar adds the perfect tangy contrast
• 1 large garlic clove – Fresh garlic makes all the difference in flavor
• ¼ cup mayonnaise – This creates the creamiest cheese spread you’ve ever tasted
• Dash of Worcestershire sauce – Just a hint adds depth without overpowering
• Kosher salt – To taste, usually just a pinch
• Freshly ground black pepper – Fresh pepper is essential for the best flavor
• 3 large hatch chile peppers, roasted and seeded – You can roast your own or buy them pre-roasted
• Butter – For grilling the perfect golden exterior
• 8 slices of your favorite bread – I love using sourdough or thick-cut white bread

Pro tip: If you can’t find hatch chiles, poblano peppers work wonderfully as a substitute!

How to Make Hatch Chile Relleno Grilled Cheese

Step 1: Prepare the Cheese Mixture Using a food processor with the shredder attachment, grate both the Monterey Jack and white cheddar. Remove about a handful of the shredded cheese and set it aside for later.

Step 2: Create the Base Switch to the chopper blade and add your garlic clove, mayonnaise, Worcestershire sauce, and a generous pinch of salt and pepper. Process for 8-10 seconds until the garlic is finely minced and everything is well combined.

Step 3: Add the Chiles Roughly chop your roasted hatch chiles, removing any remaining seeds if you prefer less heat. Add the chopped chiles and the reserved shredded cheese back to the food processor and pulse 3-4 times until just combined.

Step 4: Heat Your Pan Preheat a heavy-bottomed skillet or cast iron pan over medium heat. This temperature is crucial for getting that perfect golden crust without burning.

Step 5: Assemble Your Sandwiches Butter one side of each bread slice generously. Place the buttered side down in your pan, then spread a generous layer of the cheese mixture on top. I like to use about ¼ cup of filling per sandwich. Top with another slice of bread, buttered side facing up.

Step 6: Grill to Perfection Cook for 3-4 minutes on the first side until deep golden brown, then carefully flip and cook for another 2-3 minutes. The cheese should be completely melted and the bread beautifully crispy.

How I Make My Hatch Chile Relleno Grilled Cheese Extra Melty and Delicious

My secret to the perfect grilled cheese is patience with your heat level – medium is your friend here. I always press down gently with my spatula to help the cheese melt evenly.

Make sure your hatch chiles are completely cooled before mixing them in, or they’ll make your cheese mixture watery.

The mayo might seem unusual, but it creates the creamiest texture and helps everything bind together beautifully.

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Can I make the cheese mixture ahead of time?

I often prepare the cheese mixture up to two days in advance and store it covered in the refrigerator.

Just let it come to room temperature before spreading for easier assembly.

What if I can’t find hatch chiles?

Poblano peppers are my go-to substitute – they have a similar mild heat and earthy flavor.

You can also use Anaheim chiles or even green bell peppers if you prefer no heat at all.

Can I freeze these sandwiches?

I don’t recommend freezing the assembled sandwiches, but you can freeze the cheese mixture for up to three months.

Thaw it completely before using and give it a good stir.

How do I roast hatch chiles at home?

Place whole chiles directly over a gas flame or under your broiler, turning frequently until the skin is charred all over.

Place in a plastic bag for 10 minutes, then peel off the skin and remove seeds.

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My Serving Suggestions

I love serving my Hatch Chile Relleno Grilled Cheese with a bowl of creamy tomato soup for the ultimate comfort meal.

You can also pair it with a fresh garden salad dressed with lime vinaigrette to balance the richness.

For weekend brunches, I serve it alongside crispy hash browns and fresh avocado slices.

This sandwich is perfect for lunch, dinner, or even a late-night snack when you’re craving something indulgent and satisfying.