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.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 30g; cholesterol 75mg; saturated fat 16g; carbohydrates 78g; mono fat 6g; poly fat 3g; insoluble fiber 5g; sugars 18g; protein 27g; vitamin a 1340.3IU; vitamin c 155.5mg; thiamin 1mg; riboflavin 0.6mg; niacin equivalents 8.7mg; vitamin b6 0.4mg; folate 155.6mcg; vitamin b12 0.2mcg; sodium 1220mg; potassium 636mg; calcium 298mg; iron 6.3mg.
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