Smashed Peach and Poblano Grilled Cheese

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.

Smashed Peach and Poblano Grilled Cheese
Photo: Jason Donnelly
Hands On Time:
15 mins
Total Time:
25 mins
2 sandwiches


  • 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


  1. 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.

  2. 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.

  3. 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 (per serving)

680 Calories
30g Fat
78g Carbs
27g Protein
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.

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