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Smashed Peach and Poblano Grilled Cheese

7 INGREDIENTS • 6 STEPS • 30MINS

Smashed Peach and Poblano Grilled Cheese

Recipe

5.0

2 ratings
Layers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
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Layers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

30MINS

Total Time

$4.54

Cost Per Serving

Ingredients

Servings
2
us / metric
Poblano Pepper
1
Large Poblano Pepper
Peach
2
Medium Ripe Peaches, halved, pitted
Ancho Chili Powder
1/2 tsp
Ancho Chili Powder, ground
optional
Sourdough Bread
4 slices
Thick Sourdough Bread
Sharp White Cheddar Cheese
85 g
Sharp White Cheddar Cheese, sliced
Bacon
4 slices
Bacon, cooked
Butter
2 Tbsp
Butter, softened

Nutrition Per Serving

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Calories
683
Fat
38.3 g
Protein
24.2 g
Carbs
64.4 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Cooking Instructions

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step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Cut Poblano Pepper (1) pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet.
step 2 Cut Poblano Pepper (1) pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet.
step 3
Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Cut roasted pepper into strips.
step 3 Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Cut roasted pepper into strips.
step 4
If desired, sprinkle cut sides of Peaches (2) halves with the Ancho Chili Powder (1/2 tsp). Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
step 4 If desired, sprinkle cut sides of Peaches (2) halves with the Ancho Chili Powder (1/2 tsp). Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
step 5
Top two of the Sourdough Bread (4 slices) with Sharp White Cheddar Cheese (85 g). Add two peach halves, poblano strips, and Bacon (4 slices) to each. Top with remaining bread slices. Spread Butter (2 Tbsp) both sides of each sandwich.
step 5 Top two of the Sourdough Bread (4 slices) with Sharp White Cheddar Cheese (85 g). Add two peach halves, poblano strips, and Bacon (4 slices) to each. Top with remaining bread slices. Spread Butter (2 Tbsp) both sides of each sandwich.
step 6
Cook sandwiches in a hot skillet over medium heat for 3 to 5 minutes or until toasted. Turn; repeat on other side until cheese melts. Serve immediately.
step 6 Cook sandwiches in a hot skillet over medium heat for 3 to 5 minutes or until toasted. Turn; repeat on other side until cheese melts. Serve immediately.

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