Poblano Pepper Grilled Cheese

Name: Poblano Pepper Grilled Cheese
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 poblano peppers; 1 14-oz can pinto beans; 3 tbsp prepared salsa; 1 pinch salt; 1/2 cup shredded Monterey Jack or Cheddar cheese; 2 tbsp low-fat plain yogurt; 3 scallions, sliced; 2 tbsp chopped fresh cilantro; 8 slice sourdough bread

Jon Zatkoff @jonzatkoff

Poblano Pepper Grilled Cheese

Jon Zatkoff @jonzatkoff

Saved

Ingredients

10 mins

4 servings

4poblano peppers
114-oz can pinto beans
3 tbspprepared salsa
1 pinchsalt
1/2 cupshredded Monterey Jack or Cheddar cheese
2 tbsplow-fat plain yogurt
3scallions, sliced
2 tbspchopped fresh cilantro
8 slicesourdough bread

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Steps

10 mins

1

Saute pepper in a bit of oil until tender or you can also cook on grill.
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.
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, about 4 minutes. Cut in half and serve immediately.