Tuesday, January 14, 2014
Chile Rellenos Grilled Cheese
This sandwich is great for any time of the day! Roasted poblanos, Pepper Jack cheese, bacon and a fried egg make this a darn tasty sandwich! This recipe made four large sandwiches, but make as many or as few as you like!
CHILE RELLENOS GRILLED CHEESE
One loaf of bread, sliced thick (I used a loaf of cheesy bread)
2 large poblano peppers
8 slices Pepper Jack cheese
8 slices bacon, cooked
Preheat the oven to 400 degrees. Roast the peppers on a sheet pan, turning occasionally, until blackened and charred on all sides. Remove from oven. When they are cool enough to handle, peel the skins off and remove the stem and seeds. Slice into pieces the same size as your bread.
Preheat a flat skillet (I prefer cast iron) to medium high heat. You will be grilling the sandwiches at the same time as cooking your eggs, so prepare another pan to fry an egg. Butter one side of two pieces of bread and put them butter side down on the flat skillet. Place a slice of Pepper Jack on each slice of bread. Grill until the bread is browned and the cheese is melted. At the same time, fry your egg to desired consistency. Assemble the sandwich by placing some chile pieces on the cheese, the egg, and some slices of bacon on top of the egg. Place the other half of the sandwich on top and enjoy!