Hatch Chile relleno grilled cheese feels like the moment comfort food decides to show off.
Golden, buttery bread crackles as you bite in, giving way to a molten core of melted Oaxaca or Monterey Jack cheese that stretches in silky ribbons. Nestled inside is the star: a fire‑roasted Hatch Chile, its smoky heat mellowed by a gentle sweetness and that unmistakable New Mexico earthiness. The Chile is stuffed just like a classic relleno—soft, tender, and carrying a whisper of char—so every bite delivers a warm, roasted depth that plays beautifully against the creamy cheese.
A swipe of tangy crema or a drizzle of tomato‑garlic salsa adds brightness, cutting through the richness without stealing the spotlight. The whole sandwich tastes like a Chile relleno that decided to ditch the fork and become a grilled cheese instead—bold, melty, a little spicy, and completely irresistible.
If you ever want to push it further—crisped-up tortilla strips, a sprinkle of cotija, or even a touch of lime zest—there’s a whole world of riffs waiting.
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; and cook sandwich for 3–4 minutes per side, until golden and crispy, and cheese is fully melted.
1 servings
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