Chile Relleno Grilled Cheese Sandwich

You can never have too many main course recipes, so give Chile Relleno Grilled Cheese Sandwich a try. For $4.11 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 979 calories, 43g of protein, and 53g of fat per serving. This recipe serves 1. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of butter, egg, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. 1360 people were glad they tried this recipe. It is brought to you by Cooking Classy. The Fourth Of July will be even more special with this recipe. Overall, this recipe earns an amazing spoonacular score of 95%. Chile Relleno Relleno Omelet, Chile Relleno, and Chile Relleno Burgers are very similar to this recipe.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 Tbsp butter, softened

2 tsp vegetable or canola oil

1 Tbsp chopped cilantro

1 large egg

1/2 clove garlic, finely minced

1 tablespoon fresh lime juice

3 oz. Wisconsin Monterey Jack cheese (3/4 cup)

1 Poblano pepper

1 Roma tomato, seeded and diced

Salt and freshly ground black pepper to taste

2 slices white or sourdough bread

2 Tbsp finely chopped yellow onion

Equipment:

baking pan

broiler

aluminum foil

oven

paper towels

frying pan

spatula

whisk

bowl

mixing bowl

Cooking instruction summary:

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 pico de gallo:Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.

 

Step by step:


1. 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.

2. Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.

3. Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle.

4. Remove from bag and peel pepper, cut off top, make one slice down length of pepper.

5. Remove and discard seeds and ribs. Pat inside of pepper dry with a paper towel, set aside.

6. Heat 2 tsp oil in an 8-inch non-stick skillet slightly over medium heat.

7. 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.

8. 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 pico de gallo

1. Combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste.


Nutrition Information:

Quickview
987k Calories
44g Protein
53g Total Fat
84g Carbs
33% Health Score
Limit These
Calories
987k
49%

Fat
53g
83%

  Saturated Fat
26g
165%

Carbohydrates
84g
28%

  Sugar
9g
11%

Cholesterol
291mg
97%

Sodium
1485mg
65%

Get Enough Of These
Protein
44g
88%

Vitamin C
110mg
135%

Selenium
62µg
90%

Calcium
747mg
75%

Phosphorus
673mg
67%

Folate
255µg
64%

Vitamin B2
0.99mg
58%

Manganese
0.97mg
48%

Vitamin B1
0.69mg
46%

Vitamin A
2268IU
45%

Iron
6mg
38%

Vitamin B3
7mg
36%

Vitamin B6
0.65mg
32%

Zinc
4mg
31%

Fiber
6g
25%

Vitamin E
3mg
25%

Vitamin K
25µg
24%

Magnesium
87mg
22%

Potassium
714mg
20%

Vitamin B12
1µg
20%

Copper
0.37mg
18%

Vitamin B5
1mg
16%

Vitamin D
1µg
11%

covered percent of daily need
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