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RECIPE
7 INGREDIENTS6 STEPS30MIN

Smashed Peach and Poblano Grilled Cheese

5.0
2 Ratings
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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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.

30MIN

Total Cooking Time

7

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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2
Ripe Medium Peaches , halved, pitted
1/2 tsp
Ancho Chili Powder , ground
(optional)
4 slices
Thick Sourdough Bread
4 slices
Bacon , cooked
2 Tbsp
Butter , softened
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Directions

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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 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 5
Top two of the Sourdough Bread (4 slices) with Sharp White Cheddar Cheese (3/4 cup) . 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.

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