Description
A southwestern twist on classic grilled cheese featuring smoky roasted hatch chiles and a creamy cheese blend that melts perfectly between crispy, golden bread.
Ingredients
- 4 oz Monterey Jack cheese block
- 4 oz white cheddar cheese block
- 1 large garlic clove
- ¼ cup mayonnaise
- Dash of Worcestershire sauce
- Kosher salt and black pepper to taste
- 3 large hatch chile peppers, roasted and seeded
- Butter for grilling
- 8 slices bread
Instructions
- Shred both cheeses in food processor; set aside handful of cheese
- Process garlic, mayo, Worcestershire, salt, and pepper for 8-10 seconds
- Add chopped hatch chiles and reserved cheese; pulse 3-4 times
- Heat skillet over medium heat
- Butter bread slices, assemble sandwiches with cheese mixture
- Grill 3-4 minutes per side until golden and cheese melts
Notes
- Use medium heat to prevent burning while ensuring cheese melts completely
- Poblano peppers work as hatch chile substitute
- Cheese mixture can be made 2 days ahead and refrigerated
- Prep Time: 15 minutes
- Cook Time: 6 minutes