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!

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Hatch Green Chile Grilled Cheese

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

Prep Time5 minutes

Cook Time6 minutes

Servings - 4 servings

Ingredients 

1x2x3x

• 4 telera rolls or bollilo bun
• 1/4 cup mayonnaise
• 4 slices smoked Jarlsberg cheese
• 4 slices provolone cheese
• 4 slices monterey jack cheese
• 4 oz. can or fresh hatch chile peppers roasted and diced

Instructions

• Heat oven to 400 degrees F.
• 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, and serve immediately.