Pepper Grilled Cheese -

Pepper Grilled Cheese

Lunch

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

About 20 minutes

About 10 minutes

1Place peppers in a microwave-safe bowl, cover and microwave on High 3-4 minutes. Set aside to cool.
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.

3Halve peppers and remove the stems and seeds. Place a large nonstick skillet over medim heat. Add oil.
4Top 4 slices of bread with 1/3 cup bean mixture, 1 Tbsp. cheese mixture, 2 pepper halves and remaining bread slices.
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.

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.

Serving Size: 1 sandwich

Amount Per Serving:

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

Vegetarian/Allergen Info: Contains Dairy

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