This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple.

"Fantastic! After reading other reviews I added 1/2 tsp of cumin and 1/2 tsp of chile powder to the bean mixture. I also broiled the peppers to give them more flavor. The sandwiches turned out super delicious and I will be making them...

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INGREDIENTS

4 poblano peppers (see Note)
1 14- ounce can pinto beans ; preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup Monterey Jack or Cheddar cheese ; shredded
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons fresh cilantro ; chopped
8 slices sourdough bread

Servings

INSTRUCTIONS

Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.

Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.

When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.

Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)

Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

TIPS & NOTES

Note: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.

Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.

NOTES

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Hot Chile Grilled Cheese

4 poblano peppers (see Note) 
1 14- ounce can pinto beans preferably low-sodium
3 tablespoons prepared salsa 
1/8 teaspoon salt 
1/2 cup Monterey Jack or Cheddar cheese shredded 
2 tablespoons low-fat plain yogurt 
3 scallions, sliced 
2 tablespoons fresh cilantro chopped 
8 slices sourdough bread

Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.

When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.

Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)

Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.

Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

TIPS & NOTES
Note: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 4 Servings

Calories: 263
Calories from Fat: 58 (22%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.7g
Cholesterol 15.6mg		5 %
Sodium 559.8mg		19 %
Potassium 314.7mg		8 %
Total Carbohydrate 39.6g		12 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 37.3g
Protein 12.9g		18 %
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.

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Calories per serving: 263

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