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:
covered percent of daily need
