If you love gooey grilled cheese sandwiches and spicy chile rellenos, this Hatch Chile Relleno Grilled Cheese is the ultimate mash-up. With smoky roasted Hatch chiles stuffed with creamy Oaxaca cheese, layered with sharp cheddar, and toasted between buttery sourdough slices, every bite is melty, spicy, and absolutely irresistible.
I first had this combination during Hatch chile season in New Mexico, where roasted green chiles are piled high at farmers’ markets. This recipe captures that flavor-packed experience in a simple sandwich that’s perfect for lunch, dinner, or whenever you’re craving something indulgent.
Table of Contents
Why You’ll Love This Recipe
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Bold Southwestern Flavor – Hatch chiles bring smoky, spicy depth.
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Cheesy Goodness – Oaxaca and cheddar melt into the perfect combo.
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Easy Comfort Food – Just a handful of ingredients, ready in minutes.
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Versatile – Serve as a sandwich, appetizer, or game-day snack.
Ingredients
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2 whole roasted Hatch green chiles
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½ cup Oaxaca cheese, shredded or sliced
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2 slices cheddar cheese
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2 slices sourdough bread
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2 tbsp butter, softened (for spreading)
Instructions
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Prepare the Chiles
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Slice open each roasted Hatch chile and stuff with Oaxaca cheese.
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Assemble the Sandwich
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Place stuffed chiles on one slice of sourdough bread.
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Top with cheddar cheese and cover with the second slice of bread.
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Butter the Bread
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Spread butter evenly on the outside of each bread slice.
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Grill the Sandwich
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Heat a skillet or griddle over medium heat.
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Cook sandwich for 3–4 minutes per side, until golden and crispy, and cheese is fully melted.
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Serve
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Slice in half and serve hot with your favorite dipping sauce (like salsa, ranch, or chipotle mayo).
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Tips for Success
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Roast Hatch chiles fresh for maximum smoky flavor.
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Press sandwich gently with a spatula while grilling for an even crisp.
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Cover pan with a lid to help melt cheese faster without burning bread.
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Can’t find Oaxaca? Substitute mozzarella or Monterey Jack.
Make It Your Own
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Spicy Kick – Add jalapeños or chipotle peppers.
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Extra Gooey – Layer in pepper jack or American cheese.
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Southwestern Twist – Spread refried beans or avocado inside.
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Party Style – Make mini versions on slider buns for appetizers.
Serving Suggestions
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Pair with tomato soup or tortilla soup.
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Serve with fries, chips, or a simple side salad.
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Great with a cold Mexican lager or iced tea.
Storage & Reheating
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Best enjoyed fresh, but you can store leftovers wrapped in foil in the fridge for 1 day.
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Reheat in a skillet or air fryer to re-crisp the bread.
Final Thoughts
This Hatch Chile Relleno Grilled Cheese is comfort food with a fiery Southwestern flair. It’s cheesy, spicy, and absolutely unforgettable—perfect for chile season or anytime you want to upgrade your grilled cheese game.
Share Your Cheesy Creation!
Made this recipe? Tag @yourhandle and use #HatchChileGrilledCheese so I can see your melty masterpieces!
Hatch Chile Relleno Grilled Cheese
Ingredients
Method
- Slice open each roasted Hatch chile and stuff with Oaxaca cheese.
- Place stuffed chiles on one slice of sourdough bread.
- Top with cheddar cheese and cover with the second slice of bread.
- Spread butter evenly on the outside of each bread slice.
- Heat a skillet or griddle over medium heat.
- Cook sandwich for 3–4 minutes per side, until golden and crispy, and cheese is fully melted.
- Slice in half and serve hot with your favorite dipping sauce (like salsa, ranch, or chipotle mayo).
