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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 4.4 g
  • Cholesterol: 9.1 mg
  • Sodium: 536.5 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 13.7 g
  • Protein: 17.7 g

View full nutritional breakdown of Hot Chile Grilled Cheese calories by ingredient
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Hot Chile Grilled Cheese

Submitted by: GOAL110.COM
Hot Chile Grilled Cheese

Number of Servings: 4

Ingredients

    4 poblano peppers (see Note)
    1 14-ounce can pinto beans, preferably low-sodium
    3 tablespoons prepared salsa
    4 Tablespoons prepared Salsa
    1/8 teaspoon salt
    1/2 cup shredded Monterey Jack or Cheddar cheese
    2 tablespoons low-fat plain yogurt
    3 scallions, sliced
    2 tablespoons chopped fresh cilantro
    8 slices Ezekiel 4:9 Sprouted grain Bread (Freezer Section)

Directions

PREPARATION
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 and 1 tablespoon of salsa. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, 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.

Adapted From: http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html#comment-8268

Number of Servings: 4

Recipe submitted by SparkPeople user GOAL110.COM.






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