pepper grilled cheese
Ingredients:
  • (4) poblano peppers
  • (14 oz. can) low-sodium pinto beans
  • (3 Tbsp.) prepared salsa
  • (1/8 tsp.) salt
  • (1/2 cup) shredded Monterey Jack or Cheddar cheese
  • (2 Tbsp.) low-fat plain yogurt
  • (3) scallions, sliced
  • (2 Tbsp.) fresh cilantro, chopped
  • (2 tsp.) canola oil, divided
  • (8 slices) sourdough bread
Servings

4

Lunch

Pepper Grilled Cheese

Sourdough bread topped with a mashed pinto bean salsa, a Cheddar yogurt sauce and warm poblano peppers, pressed until golden.

Preparation Time

About 20 minutes

Cook Time

About 10 minutes

    Instructions

  1. 1Place peppers in a microwave-safe bowl, cover and microwave on High 3-4 minutes. Set aside to cool.
  2. 2In a medium bowl, mash together beans, salsa and salt; set aside. In a separate small bowl, combine cheese, yogurt, scallions and cilantro; set aside.
  3. 3Halve peppers and remove the stems and seeds. Place a large nonstick skillet over medim heat. Add oil.
  4. 4Top 4 slices of bread with 1/3 cup bean mixture, 1 Tbsp. cheese mixture, 2 pepper halves and remaining bread slices.
  5. 5Place 2 sandwiches in pan and top with a medium skillet and four large cans. Cook 2 minutes, then reduce heat, remove pan and flip sandwiches.
  6. 6Return the pan and cook another 1-3 minutes. Add another 1 tsp. oil to pan and repeat with other 2 sandwiches. Cut in half and serve.

Nutritional Information

Serving Size: 1 sandwich



Amount Per Serving:

  • Calories 415
  • Total Fat 6 g
  • Total Carbohydrate 70 g
  • Protein 19 g
  • Cholesterol 13 mg
  • Sodium 761 mg
  • Fiber 9 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.