I have seen so many people using hatch chilis in their recipes lately. I thought a Hatch Chili Grilled Cheese would be a great way to try them out. But what are they? Since I am a Northerner, I don’t know myself. What I learned is that Hatch Chiles specifically come from a region in New Mexico stretching along the Rio Grande. Yes, there is a Hatch, New Mexico which seems to be the self proclaimed pepper capital of the world. There is an annual chili fest generally held towards the end of the summer to check out.
The hatch chile was perfect for this sandwich because it is not actually that hot. It provided just a little kick which was a great balance for the sweetness of the cheese.
- 3 - Hatch chili
- 2 - pieces sourdough bread
- 3 - 4 slices smoked gouda (per sandwich)
- 3 - 4 slices mozzarella (per sandwich)
- 1 - 2 tbsp butter (per sandwich)
- Drizzle of canola oil
- Start by cooking the chilis on an outdoor grill. Be sure to get them nice and charred.
- Once charred, put them in a bowl covered with plastic wrap for anywhere from 10 - 30 minutes.
- Next, peel off the blistered skin of the chili and remove the seeds.
- Butter one side of each bread
- Drizzle the oil on the skillet on medium heat
- Assemble by placing 2 pieces of each cheese on the bottom half of the bread
- Add the hatch chilis and top with the remaining cheese
- Place in the hot pan and cook 2 - 3 minutes per side.
- In the final minute of cooking, put a top on the pan to get a good melt.
- Serve and enjoy!
Place the chilies on the grill.
Peel off the skin with a paring knife.
Begin assembling the sandwich.
Grill on medium heat in a lightly oiled pan.
Cover the pan for the last minute of cooking to get the perfect melt on your cheese.
Serve and enjoy!