Que Rico! Add some Pizzazz to Your Comfort Food
Grilled Cheese Sandwich – Puebla Style
Who says comfort food has to be bland? Roasted poblanos and melted cheese make up the Mexican mainstay, the chile relleno. This recipe combines that classic dish with the comfort and ease of the good old grilled cheese sandwich. Just like abuela used to make.
Ingredients for two sandwiches
1 large poblano chile pepper
1 tablespoon olive oil
Loaf of Ciabatta or Focaccia bread
8-12 oz. white cheese – preferably Oaxaca, queso adobero or Monterey Jack. Gouda's nice and melty too.
Hot Mexican sauce - Tapatio or Buffalo Mexican hot sauce or chipotle Butter
Red or yellow bell pepper for color
2 portobello mushroom caps, thinly sliced, gills removed,
Wash and dry the chili pepper. Roast the poblano over an open flame or under the broiler until blackened, turning as necessary, about 7-8 minutes. Place chile in plastic bag to "sweat" and loosen skin – about 5 minutes. Under running water, peel off the black outer skin. Slice chile into strips.
If inclined, slice and cook the mushrooms and/or red and yellow peppers in a medium skillet over medium-high heat with the olive oil until almost soft – about 3 minutes.
Lay out 4 1-inch thick slices of the bread. Layer each with a blanket of cheese, then top with poblano strips. (Add optional mushrooms and red and yellow pepper here) and another layer of cheese. Brush a thin layer of Mexican hot sauce on the underside of the remaining bread and close the sandwiches. Thinly and evenly spread the butter (substitute Olive Oil) on both sides of the bread,
Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.
Challenge yourself to get the sandwich to the plate before lunging into its queso-teric sumptuousness. Chow down, mi Amigo.