Chile Relleno Grilled Cheese Sandwich Recipe

1. Set oven rack two levels below broiler element and heat oven to broil. Line a baking dish with foil and set Poblano pepper on the foil.

2. Transfer to oven and broil pepper, rotating frequently until the skin has blistered and charred for about 8 to 10 minutes.

3. Transfer pepper to an airtight bag, seal bag and allow to rest for 5 minutes or until cool enough to handle. Remove from bag and peel pepper, cut off the top, make one slice down the length of pepper.

4. Heat 2 teaspoons of oil in an 8-inch non-stick skillet slightly over medium heat. Whisk egg vigorously in a small bowl until frothy for 1 minute. Once the oil is hot, carefully pour the egg into the pan.

5. Cook egg until golden for about 10 seconds, then using a spatula, fold the egg into half. Continue to cook just until nearly cooked through for about 10 seconds longer per side then transfer to paper towels to drain, set aside.

6. To assemble the sandwich, brush ½ tablespoon butter on the outside of the bread. Layer egg on the bread followed by roasted Poblano pepper, grated Wisconsin Monterey Jack cheese, and sprinkle top with half of the pico de gallo.

7. Using paper towels, wipe the oil from the skillet. Heat skillet over medium-low heat. Carefully transfer the assembled sandwich to the skillet.

8. Cook until the bottom is golden for about 4 to 6 minutes, then rotate the sandwich to the opposite side, cover skillet with a lid and cook opposite side until golden brown and cheese has melted through for about 4 to 6 minutes. Serve immediately.

Pico De Gallo

1. Combine diced tomato, onion, garlic, cilantro, and lime juice in a small mixing bowl. Season with salt and pepper to taste.