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Beer Soaked Grilled Cheese with Hatch Chile

Cook Time 20 Minutes

Serves 4

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 (12oz) can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles, for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil, for the pan

Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.

 

Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.

 

Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.

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Beer Soaked Grilled Cheese with Hatch Chile

Beer Soaked Grilled Cheese with Hatch Chile

Author Mark & Fey
Course Lunch, Sandwich
Keyword grilled cheese, Hatch Chile, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil for the pan

Instructions

  • Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.
  • Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.
  • Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.

Jalapeño Inside-Out Grilled Cheese

Cook Time 20 Minutes

Serves 4

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 (12oz) can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles, for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil, for the pan

Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.

 

Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.

 

Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.

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Jalapeño Inside-Out Grilled Cheese

Jalapeño Inside-Out Grilled Cheese

Author Mark & Fey
Course Dinner, Lunch
Keyword grilled cheese, Sandwich
Cook Time 10 minutes
Servings 2

Ingredients

  • 4 sliced thick cut white bread
  • 2 medium jalapeños seeded and diced
  • 2 cups grated queso quesadilla cheese
  • 2 cups grated Mexican three cheese blend

Instructions

  • Toast the bread slices on both sides – you can use a grill for this or a good ole toaster.
  • Heat a large skillet or griddle over medium high. Add the jalapeño pieces to the griddle in the 2 to 4 small circles – you may have to work in batches, depending on the size of the pan. Sprinkle about 1/3 cup of the quesadilla cheese on each of the jalapeño circles. Add a slice of toasted bread to each cheese circle. Top the toasts with Mexican three cheese blend and cover. Cook until the bottom cheese is browned and the top cheese is melted, about a minute. Use a large spatula to flip one piece of toast onto another, making a sandwich.
  • Repeat as needed for the remaining sandwiches. Eat hot!