Grilled Cheese with Poblano Peppers
This is a terrific and delicious change of pace from a traditional grilled cheese. The roasted peppers give a wonderful earthy flavor while the diced chorizo creates bursts of flavor in each bite.
Makes
Serving size
Ingredients
⅔ poblano pepper
1 tablespoon plus 1 teaspoon olive oil
¼ red onion, thinly sliced
1 tablespoon unsalted butter
2 slices bread (sourdough or white)
1 ounce manchego cheese, shredded or sliced (used Trader Joe’s® for nutrient analysis)
1 ounce Spanish cured chorizo, diced
Instructions
- Rub the poblano pepper with 1 teaspoon olive oil.
- Char over an open flame on gas range until it is completely blackened. Alternatively, roast the peppers under a broiler until blackened, turning once to ensure they color on each side.
- Cover charred pepper with a kitchen towel on a cutting board and sweat for five minutes.
- Peel off the charred skin.
- Cut pepper into thin strips and set aside.
- Heat remaining olive oil in a small skillet over medium-high heat.
- Add red onion. Reduce heat and cook until softened, about 3-5 minutes.
- Butter one side of each slice of bread.
- Heat a dry skillet and place bread slices buttered side down. Heat until slightly browned.
- Assemble sandwich on a cutting board. Layer cheese, chorizo and then the warm peppers.
- Transfer to the skillet and heat over medium heat until the cheese melts.
- Cut in half to serve.
Cooking Tip
Char the poblanos in advance and bring to room temperature before assembling the dish.
Recipe Contributed by FamilyCook Productions
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