Hatch Chile Relleno Grilled Cheese – Spicy, Cheesy & Melty

Recipe Card

Servings & Timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 sandwiches

Dietary Badges:
✔ Vegetarian-Friendly
✔ Comfort Food
✔ Southwestern-Inspired

🛒 Ingredients

Hatch chiles (roasted, peeled, and seeded)
Bread (thick slices, sourdough or Texas toast recommended)
Butter (softened, for spreading)
Cheese blend (cheddar, Monterey Jack, mozzarella, or Oaxaca)
Salt & pepper, to taste

Optional add-ins: sautéed onions, roasted garlic, or a slice of tomato for freshness.

👩‍🍳 Instructions

Roast Hatch chiles (if not pre-roasted) until skins blister. Peel, remove seeds, and pat dry.
Butter one side of each bread slice.
Place a slice butter-side down in a skillet. Layer cheese, roasted Hatch chile, more cheese, and top with another slice (butter side out).
Cook over medium heat until bread is golden and cheese is melted (about 3–4 minutes per side).
Slice in half and serve hot.

Notes:

Double-layering the cheese helps hold the chile in place.
For extra richness, mix in cream cheese or queso fresco.

Introduction

This Hatch Chile Relleno Grilled Cheese brings the flavors of New Mexico straight to your table. The smoky, mildly spicy Hatch chile pairs perfectly with gooey melted cheese, all tucked between buttery golden bread. It’s like a chile relleno meets a classic grilled cheese—comfort food with a kick!

Step-by-Step Cooking Guide

Step 1 – Roast the chiles
If starting fresh, char Hatch chiles over open flame or under a broiler until skins blister. Place in a bowl, cover, let steam, then peel and seed.

Step 2 – Assemble the sandwich
Spread butter on bread. Layer cheese, roasted chile, and more cheese, then top with the second slice.

Step 3 – Grill to perfection
Cook on a skillet or griddle over medium heat until bread is golden and crispy, flipping once.

Step 4 – Serve melty & hot
Slice diagonally (the grilled cheese classic!) and enjoy immediately.

Ingredient Details & Substitution Tips

Hatch Chiles: Use mild or hot depending on your spice preference. Poblanos or Anaheim peppers make good substitutes.
Cheese: Cheddar gives sharpness, Monterey Jack melts smoothly, Oaxaca adds authenticity. A blend works best.
Bread: Sturdy bread like sourdough holds up to the fillings. Texas toast is great for extra thickness.
Butter vs. Mayo: Butter gives a rich crisp, but mayo on the outside makes a golden crust too.

Variations & Serving Suggestions

Chile Relleno-Style: Add a layer of refried beans or salsa inside.
Southwest Twist: Mix roasted corn or sautéed onions into the filling.
Extra Creamy: Spread cream cheese or queso fresco with the chile before grilling.
Serving Ideas:
- Pair with tomato soup or tortilla soup.
- Serve with guacamole or salsa for dipping.
- Add a fried egg on top for brunch vibes.

Storage & Make-Ahead

Refrigeration: Best fresh, but leftovers can be stored in the fridge for 1 day.
Reheating: Re-crisp in a skillet or air fryer—avoid the microwave to keep bread from getting soggy.
Make-Ahead: Roast chiles in advance and keep refrigerated for up to 3 days.

FAQs

Q: Can I make this with canned Hatch chiles?
A: Yes—drain well and pat dry to avoid soggy sandwiches.

Q: What’s the spice level like?
A: Hatch chiles range from mild to hot—choose based on your preference.

Q: Can I use a panini press?
A: Definitely—it helps melt the cheese evenly and crisp the bread beautifully.

Personal Note

This sandwich is my love letter to Hatch chile season. It’s quick, indulgent, and endlessly customizable. Every bite has that smoky chile heat balanced by creamy, melty cheese—pure grilled cheese magic.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.