Recipes and Cooking Smashed Peach and Poblano Grilled Cheese Be the first to rate & review! 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. By Shelli McConnell Shelli McConnell Shelli began her contributions to Better Homes & Gardens as a test kitchen professional. She was also an on-staff food editor for many years. She developed many cookbooks for the Better Homes & Gardens brand.As a freelancer and entrepreneur, Shelli has taken her love of cooking and contributed as a food writer to a wide variety of websites, books, and magazines for more than 28 years. She also writes about travel, wellness, wine, and gardening.Shelli McConnell graduated from Iowa State University with a bachelor's degree in Consumer Food Science. Learn about BHG's Editorial Process Published on July 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 15 mins Total Time: 25 mins Servings: 2 Yield: 2 sandwiches Jump to Nutrition Facts Ingredients 2 medium peaches, halved and pitted ½ teaspoon ground ancho chile pepper (optional) 4 slices sourdough bread 3 ounce sliced sharp white cheddar cheese 1 large fresh poblano pepper, roasted* and cut into strips 4 slices bacon, crisp-cooked 2 tablespoon softened butter Directions 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. Rate it Print Nutrition Facts (per serving) 680 Calories 30g Fat 78g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 680 % Daily Value * Total Fat 30g 38% Saturated Fat 16g 80% Cholesterol 75mg 25% Sodium 1220mg 53% Total Carbohydrate 78g 28% Total Sugars 18g Protein 27g Vitamin C 155.5mg 778% Calcium 298mg 23% Iron 6.3mg 35% Potassium 636mg 14% Folate, total 155.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.