Hatch Chile Relleno Grilled Cheese

Ingredients

• 2 whole roasted Hatch green chiles

• 1 cup Reynaldo’s Oaxaca cheese, shredded or sliced

• 2 slices sourdough bread

• 2 tbsp butter, softened (for spreading)

Directions

1. Slice open each roasted Hatch chile and stuff with Reynaldo’s Oaxaca Cheese

2. Place stuffed chiles on one slice of sourdough bread

3. Top with cheddar cheese and cover with the second slice of bread

4. Spread butter evenly on the outside of each bread slice

5. Heat a skillet or griddle over medium heat

6. Cook the sandwich for 3–4 minutes per side, until golden and crispy, and the cheese is fully melted

7. Slice in half and serve hot with your favorite dipping sauce (like salsa, ranch, or chipotle mayo)