Name: Poblano Grilled Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 3 poblano peppers; 2 tbsp olive oil + 6 tbsp for bread on grill; 1/3 large onion, diced; 1 tbsp butter; 2 tsp salt; 1 tsp pepper; 1 tbsp chili powder; 1 tbsp cumin; 1 tbsp paprika; Juice from 1 small lemon; ½ cup passata; 4 slices sourdough bread; 1 cup shredded Mexican blend cheese, divided; 3 slices cojita, plus 1 tbsp grated, for garnish; 1 tbsp chopped cilantro for garnish; 2 skewers

Poblano Grilled Cheese

Rated 5.0 stars by 1 users

Food:

Vegetables

Serves:

2 to 3 people

Prep Time:

10 min

Cook Time:

25 min

This twist on a grilled cheese was out of this world delicious, and it's also completely vegetarian! Start by smoking your poblano peppers until tender then stuff them with shredded cheese and a slice of cotija and pop them back in the smoker to get nice and melted. Once the cheese is gooey and melted, they can flipped onto the plancha face down, so the top layer of cheese gets a beautifully crisp golden top. The cheesy peppers are placed between perfectly toasted olive oil drizzled sourdough and paired with a rich tomato sauce for dipping. Serve to guests as a fun appetizer or make it for lunch, but you'll want to make this poblano grilled cheese asap!

By:

Chef Matt Basile

Ingredients

3 poblano peppers
2 tbsp olive oil + 6 tbsp for bread on grill
1/3 large onion, diced
1 tbsp butter
2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
Juice from 1 small lemon
½ cup passata
4 slices sourdough bread
1 cup shredded Mexican blend cheese, divided
3 slices cojita, plus 1 tbsp grated, for garnish
1 tbsp chopped cilantro for garnish
2 skewers

Instructions

Set smoker to 300F.
Drizzle poblanos with olive oil and place in the smoker on lowest rack for 15 minutes or until softened and nicely charred. Flip midway.
Add a small cast iron pan to the plancha, add the butter. Once melted, add the diced onion and mix. Cook 2-3 minutes until onions soften slightly. Season with 1 tsp salt, pepper, chili powder, cumin, paprika and mix. Add lemon juice. Mix. Add passata and mix, season with other 1 tsp salt (you can taste it and make sure you need the rest of the salt first) and cook about 10-12 minutes.
Cut the crust off your bread and make them rectangular shaped. Set aside.
Remove poblanos from the smoker and cool slightly so they can be handled. Peel off the skin the best you can. Slice open lengthwise, making sure not to cut all the way through. Scoop out the seeds and empty out any liquid. Stuff each pepper with about 1/3 cup shredded cheese and place one slice of cotija on top. Place back in the smoker for about 8 minutes or until cheese is melted.
Drizzle olive oil onto the plancha and place your bread down. Drizzle with more olive oil and allow to toast, flipping as needed until golden.
Remove the poblanos from the smoker and place cheese side down onto the plancha. Allow to cook 1-2 minutes and then flip. Cheese should have a nice golden, crispy top.
Add each poblano to a piece of toasted bread and then add another piece of bread on top to make a sandwich. Stack the sandwiches on top of each other and skewer to keep them together. Remove from the grill and cut in half.
Spread the sauce down on your plate and top with chopped cilantro and grated cotija. Place the stacked sandwiches on top. Dip the sandwiches in the sauce or spoon on, and enjoy.