This post contains affiliate links. Please see our disclosure policy.
A crispy, buttery, and cheesy Roasted Hatch Chile Grilled Cheese is a fantastic way to enjoy Hatch chiles while they’re in season!
It’s Hatch season!
Hatch chiles are here and we’re swooning. So many things can be done with this slightly sweet and mildly smoky pepper—but smothering it with cheese is our favorite way to go. Hence this gooey grilled cheese! Not much can beat carb-y goodness pressed against melty cheddar and earthy hatch chiles when you’re a hatch devotee. It’s a fun and quick lunch, and it beats making an entire batch of hatch queso that you’ll end up eating yourself, in one sitting, because it’s 2020 and we’re all depressed in quarantine…
What do Hatch chiles taste like?
Grown in the Hatch Valley surrounding Hatch, New Mexico, these beauties are typically mild in heat—though the level of spiciness depends on the variety. The flavor offers a little bit of sweet, smoky, buttery, and earthy. Especially when roasted. There’s a lot of hype surrounding this particular pepper, the reason being it’s short season and very limited availability. Come late summer/early fall in the Southwest, the hatch chile is held on a pedestal in the same way pumpkin spice is. We’ve yet to encounter a hatch chile latte (thankfully), but this cherished seasonal chile does get a lot of attention by being incorporated into various treats—from ice cream to craft beers.
How to make Roasted Hatch Chile Grilled Cheese.
Gourmet grilled cheese sandwiches are a bit more work than the slap’em together ‘wiches we grew up on. But they’re so worth it.
Here’s what you’ll need:
- Sandwich bread, sliced
- Shredded sharp or smoked cheddar
- Fresh Hatch chiles
- Butter
- Garlic salt
Here’s what you’ll do:
- Roast your chiles by setting them under the broiler for about 5 minutes per side, or until the chiles are blistered and sizzling. Once the chiles are roasted, let them cool, then peel the outer layer of skin off of them. Roughly chop the chiles, discarding the seeds.
- Heat a cast iron or non-stick skillet over medium-high heat. Generously butter one side of four slices of bread and sprinkle a bit of garlic salt over the buttered sides. Place two slices of bread, buttered side down, into the hot pan.
- Sprinkle half of the cheese on each slice.
- Top each slice with the roughly chopped chile, then sprinkle the remaining cheese over the chiles.
- Gently press the other slice of bread down onto the sandwiches to close them up, buttered side up.
- Let the sandwich fry for about 2-3 minutes, then carefully flip the sandwich over, and cook for another 2-3 minutes, or until the bread is golden brown and crisp, and the cheese is melted. If you have a panini press, this makes everything even easier.
Other sandwiches to munch for lunch:
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Roasted Hatch Chile Grilled Cheese
Equipment
- cast iron pan, non-stick pan, or panini press
Ingredients
- 4 slices of sandwich bread
- Butter
- Garlic salt
- 2 cups shredded sharp or smoked cheddar
- 2 large Hatch chiles—roasted, peeled, and roughly chopped., *See notes for roasting
Instructions
- Heat a cast iron or non-stick skillet over medium-high heat. Generously butter one side of each slice of bread and sprinkle a bit of garlic salt over the buttered sides.
- Place two slices of bread, buttered side down, into the hot pan.
- Sprinkle half of the cheese on each slice. Top each slice with the roughly chopped chile, then sprinkle the remaining cheese over the chiles. Gently press the other slice of bread down onto the sandwiches to close them up, buttered side up.
- Let the sandwich fry for about 2-3 minutes, then carefully flip the sandwich over, and cook for another 2-3 minutes, or until the bread is golden brown and crisp, and the cheese is melted.
Notes
- Preheat your broiler.
- Cover a baking sheet with tin foil.
- Place Hatch chiles in a bowl, drizzle with olive oil, and sprinkle with salt; toss to coat.
- Set the chiles under the broiler for about 5 minutes per side, or until the chiles are blistered and sizzling. Once the chiles are roasted, let them cool, then peel the outer layer of skin off of them.
- Roughly chop the chiles; discard the seeds.
1 Comment