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Hatch Chile Relleno Grilled Cheese

A melty Hatch chile relleno grilled cheese stuffed with Oaxaca and cheddar cheese between buttery sourdough. Smoky, cheesy, and irresistible!
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 whole roasted Hatch green chiles
  • ½ cup Oaxaca cheese shredded or sliced
  • 2 slices cheddar cheese
  • 2 slices sourdough bread
  • 2 tbsp butter softened (for spreading)

Method
 

Prepare the Chiles
  1. Slice open each roasted Hatch chile and stuff with Oaxaca cheese.
Assemble the Sandwich
  1. Place stuffed chiles on one slice of sourdough bread.
  2. Top with cheddar cheese and cover with the second slice of bread.
Butter the Bread
  1. Spread butter evenly on the outside of each bread slice.
Grill the Sandwich
  1. Heat a skillet or griddle over medium heat.
  2. Cook sandwich for 3–4 minutes per side, until golden and crispy, and cheese is fully melted.
Serve
  1. Slice in half and serve hot with your favorite dipping sauce (like salsa, ranch, or chipotle mayo).