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In recent years, grilled cheese sandwiches have undergone a remarkable transformation, evolving from a simple childhood staple to a canvas for culinary creativity. Chefs and home cooks alike are experimenting with bold flavors and diverse ingredients, giving rise to unique variations that cater to diverse palates. One standout option in this wave of innovation is the Hatch Chili Veggie Grilled Cheese, a dish that marries the creamy decadence of melted cheese with the vibrant, smoky heat of Hatch green chiles. This dish not only satisfies cheese lovers but also appeals to those seeking a wholesome, veggie-packed meal.

Hatch Chili Veggie Grilled Cheese

Discover a delicious twist on a classic comfort food with the Hatch Chili Veggie Grilled Cheese. This sandwich combines creamy melted cheese with the vibrant, smoky taste of Hatch green chiles and a medley of fresh vegetables. Perfect for lunch or a cozy dinner, this recipe is not only satisfying but also packed with nutrients. Elevate your grilled cheese game and enjoy the culinary fun of mixing flavors and textures in this mouthwatering dish.
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Ingredients
  

2 slices of sourdough bread

1 tablespoon unsalted butter (or vegan butter)

1/4 cup shredded sharp cheddar cheese (or a plant-based alternative)

1/4 cup crumbled feta or goat cheese (optional for extra creaminess)

1/4 cup roasted Hatch green chiles, chopped (fresh or frozen)

1/4 cup baby spinach, roughly chopped

1/4 cup sliced mushrooms

1/4 teaspoon garlic powder

Salt and black pepper to taste

Optional: 1 tablespoon of hot sauce for an extra kick

Instructions
 

Prep the Chiles & Veggies: If using fresh Hatch chiles, roast them over an open flame or in a broiler until charred. Place them in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, peel off the skin, remove seeds, and chop. If using frozen chiles, thaw and chop them.

    Sauté the Vegetables: In a small skillet, heat a teaspoon of olive oil over medium heat. Add sliced mushrooms, a pinch of salt, and sauté until softened, about 3-4 minutes. Add chopped spinach and cook until just wilted, about 1-2 minutes. Remove from heat and stir in the chopped Hatch chiles and garlic powder. Adjust seasoning with more salt and pepper if desired.

      Prepare the Sandwich: Spread butter on one side of each slice of sourdough bread. On the unbuttered side of one slice, layer half of the cheddar cheese, followed by the sautéed veggie and chili mixture, crumbled feta or goat cheese (if using), and then top with the remaining cheddar cheese. Place the second slice of bread on top, buttered side up.

        Grill the Sandwich: Heat a skillet over medium heat. Place the sandwich in the skillet and grill until golden brown and crispy, about 3-4 minutes. Carefully flip the sandwich and grill the other side until the cheese is melted and the bread is golden brown, another 3-4 minutes.

          Serve: Remove the grilled cheese from the skillet and let it cool for a minute. Cut in half and serve warm. Drizzle with hot sauce if desired for an extra zing. Enjoy your delicious Hatch Chili Veggie Grilled Cheese!

            Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 1 serving