Hatch Chile Grilled Cheese With Avocado (Recipe)
Hatch chiles are grown in the Hatch Valley, which is an area stretching north and south along the Rio Grande. Hatch chile season starts in August and ends in mid-to-late September. You can find these flavorful chiles at local grocery stores like Whole Foods, farmers markets, restaurants, and artisan food makers. If you're unable to find them in a local grocery store, you could also source them directly from farms online such as the Hatch Chile Express or the Hatch Chile Store. During Hatch season, grocery stores like Whole Foods are working chiles into everything from ice cream to soup to kale salad. Hatch chiles only come around once a year, but freeze perfectly for use throughout the year so be sure to stock up before they're all gone. If your're a Hatch fanatic, this recipe is an absolute must. Even if you aren't and you just want to put a twist on the American classic, this grilled cheese is to die for. The American classic gets a makeover with hatch chiles and avocado, and then it's grilled between two slices of sourdough bread for the ultimate grilled cheese sandwich. If you feel the need for a heartier sandwich, feel free to add in turkey, pork, chicken or roast beef.
Hatch Chile Grilled Cheese With Avocado Recipe:
- 8 (1/2-inch-thick each) slices of sourdough bread.
- 1 perfectly ripe Haas avocado halved, seeded and peeled, and then cut into slices.
- 4 tbsp. of unsalted butter, softened.
- 4 (thinly sliced) slices of farmhouse cheddar cheese.
- 4 (thinly sliced) slices of monterey jack cheese (optional).
- 4 (thinly sliced) slices of gruyere cheese (optional).
- 4 (thinly sliced) slices of imported Swiss cheese (optional).
- About half a cup or 4 ounces of hatch chile peppers that are roasted to perfection and diced. Feel free to substitute fresh hatch chiles for a 4 ounce can of green chiles if you can’t get the fresh ones.
1.) After you have everything prepped, place a large pan or skillet over medium-to-high heat and add in just enough butter to lightly coat the bottom of the pan or skillet. Once the butter is melted, gently place two slices of bread onto the pan or skillet.
2.) Begin topping the two slices of bread with a layer of cheese and chiles. After you get the first layer of cheese and chiles on there, start layering in the other cheeses, the rest of the chiles, and slices of avocado. Top with the remaining two slices of bread.
3.) Cook the sandwiches on one side for approxiamtely five minutes, turning over after five minutes or when the first side of the bread is a perfect golden brown and the cheese has begun to melt.
4.) Cook on the other side just until golden brown.
5.) Serve hot with a cold glass of milk. Milk is the perfect pairing to offset the heat of the chiles.
You can also make these grilled cheese sandwiches in a panini maker if you have one or on a counter-top grill such as a George Foreman. These sandwiches are perfect for a quick and easy dinner.
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