Hot Chile Grilled Cheese

This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple.

READER’S COMMENT:

“Fantastic! After reading other reviews I added 1/2 tsp of cumin and 1/2 tsp of chile powder to the bean mixture. I also broiled the peppers to give them more flavor. The sandwiches turned out super delicious and I will be making them…

• 4 poblano peppers (see Note)
• 1 14-ounce can pinto beans, preferably low-sodium
• 3 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 sourdough bread

1. 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.
2. 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.
3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
5. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
6. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.

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.

 415 calories; 6 g fat ( 3 g sat , 1 g mono ); 13 mg cholesterol; 70 g carbohydrates; 0 g added sugars; 19 g protein; 9 g fiber; 761 mg sodium; 307 mg potassium.

From Eating Well