Hot Chile Grilled Cheese

By mirandavoegeli

Ingredients

• 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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 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.

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.

When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.

Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)

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.

Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.