Hatch Green Chile Grilled Cheese

Ok. Please stop what it is you are doing right now. Get off your phone or computer. Go find your shopping list. And add ‘Hatch Chiles’ to the list.

While I thought these peppers were just sold in stores in the southwest, I have heard and seen reports of them being found as far away as Cleveland, OH.

So….LOOK for them.

And then buy a bunch and roast them. {Instructions on how to roast hatch chiles.}

And freeze them after they’ve cooled down from their roasting experience. Then you’ll have green chiles for a while and you won’t need to buy any from the can.

And you’ll have them to make this grilled cheese.

Be warned: you might drool.

You’ll definitely salivate a little more than you normally do when you have a grilled cheese because hatch chiles are spi.ceeeee.

But the delicious creamy and smoky cheese slices will balance the spice perfectly in this grilled cheese.

I dare you to try it. You won’t regret it.

(It’s like high school peer pressure. But with grilled cheese. And we’re adults.)

I hope you love it as much as I did!

Print Recipe

Hatch Green Chile Grilled Cheese

Prep Time5 mins

Cook Time6 mins

Servings: 4 persons

Ingredients

• 4 telera rolls (Mexican bread, a softer, rounder version of the bolillo bun)
• 1/4 cup mayonnaise
• 4 slices smoked Jarlsberg cheese
• 4 slices provolone cheese
• 4 slices monterey jack cheese
• 4 oz (about 1/2 cup) hatch chile peppers, roasted and diced (you can suba . can of green chiles if you don't have fresh green chiles)

Instructions

• Heat oven to 400 degrees.
• Cover baking sheet with aluminum foil.
• Split rolls in half, spread mayonnaise over inner surface of each half roll, and place face up on lined baking sheet.
• On top halves stack 1 slice each of provolone and Jarlsberg cheese.
• On bottom roll halves stack monterey jack cheese, and spread peppers evenly over the cheese.
• Bake for 4 - 6 minutes or just until cheese is melted.Assemble sandwiches and serve immediately.