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Name: Chile Relleno Grilled Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 poblano peppers; 1 avocado; 2 teaspoons fresh lime juice; 1/8 teaspoon salt; 8 slices whole-wheat bread; 3 ounces shredded Monterey Jack (about 3/4 cup); 2 large eggs slightly beaten; 2 tablespoons nonfat milk; 1/2 teaspoon chili powder; 1 tablespoon unsalted butter; 2 teaspoons canola oil

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INGREDIENTS

4 poblano peppers
1 avocado
2 teaspoons fresh lime juice
1/8 teaspoon salt
8 slices whole-wheat bread
3 ounces shredded Monterey Jack (about 3/4 cup)
2 large eggs ; slightly beaten
2 tablespoons nonfat milk
1/2 teaspoon chili powder
1 tablespoon unsalted butter
2 teaspoons canola oil

Servings

INSTRUCTIONS

Place an oven rack in the upper third of the oven. Preheat the broiler to high. Place poblanos on a rimmed baking sheet lined with aluminum

foil and broil, turning occasionally, until blistered and charred on all sides, about 10 minutes. Transfer to a bowl, cover and set aside to

cool.

Meanwhile, mash avocado in a small bowl with lime juice and salt. Spread avocado mixture on four slices of bread. Divide Monterey Jack

among remaining slices. When peppers are cool enough to handle, peel off charred skin, remove stems and seeds and cut in half. Layer pepper halves over cheese and top with avocado-smeared bread.

Whisk together eggs, milk and chili powder in a shallow dish. Dip two sandwiches into egg mixture, coating the tops and bottoms but not the

sides.

Melt 1 1/2 teaspoons butter and 1 teaspoon oil in a large heavy skillet over medium heat; swirl to coat. Lay the two sandwiches in skillet and

cook until golden on the bottom, 3 to 5 minutes. Carefully flip and reduce heat to medium low. Continue cooking until second side is golden

and cheese is melted, 3 to 5 minutes more. Dip remaining sandwiches in egg mixture and repeat cooking process over medium-low heat.

NOTES

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Chile Relleno Grilled Cheese

4 poblano peppers
1 avocado
2 teaspoons fresh lime juice
1/8 teaspoon salt
8 slices whole-wheat bread
3 ounces shredded Monterey Jack (about 3/4 cup)
2 large eggs slightly beaten
2 tablespoons nonfat milk
1/2 teaspoon chili powder
1 tablespoon unsalted butter
2 teaspoons canola oil

Place an oven rack in the upper third of the oven. Preheat the broiler to high. Place poblanos on a rimmed baking sheet lined with aluminum 
foil and broil, turning occasionally, until blistered and charred on all sides, about 10 minutes. Transfer to a bowl, cover and set aside to 
cool.

Meanwhile, mash avocado in a small bowl with lime juice and salt.   Spread avocado mixture on four slices of bread. Divide Monterey Jack 
among remaining slices. When peppers are cool enough to handle, peel off charred skin, remove stems and seeds and cut in half. Layer pepper halves over cheese and top with avocado-smeared bread.

Whisk together eggs, milk and chili powder in a shallow dish. Dip two sandwiches into egg mixture, coating the tops and bottoms but not the 
sides.

Melt 1 1/2 teaspoons butter and 1 teaspoon oil in a large heavy skillet over medium heat; swirl to coat. Lay the two sandwiches in skillet and 
cook until golden on the bottom, 3 to 5 minutes. Carefully flip and reduce heat to medium low. Continue cooking until second side is golden 
and cheese is melted, 3 to 5 minutes more. Dip remaining sandwiches in egg mixture and repeat cooking process over medium-low heat.

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4 Servings

Calories: 368
Calories from Fat: 177 (48%)

Amt Per Serving		% DV

	Total Fat 19.7g	26 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 3.2g
Cholesterol 219.3mg		67 %
Sodium 373mg		13 %
Potassium 585.4mg		15 %
Total Carbohydrate 36g		11 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 29.9g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 368

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