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 thisĂ‚ 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!
Hatch Green Chile Grilled Cheese
Ingredients
- 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.