Hot Chile Grilled Cheese

Serves: 4

All you need:

4 poblano peppers (see Note) Olive oil

1 (14-ounce) can no-salt-added pinto beans

3 tablespoons salsa

½ tsp cumin

½ tsp chili powder

1/8 teaspoon salt

½ cup shredded Cabot Light Jalapeno cheese

2 tablespoons plain Greek yogurt

3 scallions, sliced

2 tablespoons chopped fresh cilantro

8 slices whole grain bread Guacamole for serving, if desired

3 scoops/packets of Pinnaclife Prebiotic Fiber

All you do: 1. Preheat oven to 400 degrees. Rub the poblanos with olive oil. Place on a baking sheet and roast for about 15 minutes or until the skin has blistered. Place peppers in a microwave-safe bowl, cover with plastic wrap and let stand, covered, until cool enough to handle. 2. Meanwhile, combine beans, salsa, cumin, chili powder, 2 scoops/packets of Pinnaclife Prebiotic Fiber and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). 3. In a small bowl, combine cheese, yogurt, scallions, 1 scoop/packet of Pinnaclife Prebiotic Fiber and cilantro. 4. When the peppers are cool enough to handle, slice each one in half lengthwise and peel off the skin and remove the stem and seeds. 5. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.) 6. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread. 7. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately with your favorite guacamole, for dipping, if desired.

Tips & Notes • Note: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets. • Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.

Source: http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html EatingWell: March/April 2010 (Hy-Vee Dietitians)

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