If you're going for grown-up grilled cheese, forget restraint. Dust a peach half with ancho chile powder and mash it before layering it with sharp cheddar, poblano pepper, and bacon.




  • If desired, sprinkle cut sides of peach halves with ground chile. Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.

  • Top two bread slices with cheese slices. Add two peach halves, poblano strips, and bacon to each. Top with remaining bread slices. Butter both sides of each sandwich.

  • Cook sandwiches in a hot skillet over medium 2 to 3 minutes or until toasted. Turn; repeat on other side until cheese melts. Makes 2 sandwiches.

*To Roast Poblanos

Preheat oven to 425°F. Cut poblano pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet. Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Chill up to 3 days.

Nutrition Facts

680 calories, (16 g saturated fat, 3 g polyunsaturated fat, 6 g monounsaturated fat), 75 mg cholesterol, 1220 mg sodium, 78 g carbohydrates, 5 g fiber, 18 g sugar, 27 g protein.