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SideChef
Recipes
American
Smashed Peach and Poblano Grilled Cheese
Recipe

7 INGREDIENTS • 6 STEPS • 30MINS

Smashed Peach and Poblano Grilled Cheese

5
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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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/
Layers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
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
3/4 cup
Sharp White Cheddar Cheese, sliced
Bacon
4 slices
Bacon, cooked
Butter
2 Tbsp
Butter, softened
Nutrition Per Serving
VIEW ALL
Calories
683
Fat
38.3 g
Protein
24.2 g
Carbs
64.4 g
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Smashed Peach and Poblano Grilled Cheese
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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 InstructionsHide images
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 (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 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.
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.
Tags
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American
Lunch
Shellfish-Free
Dinner
Game Day
Sandwiches & Wraps
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