This deconstructed version of a chile relleno turned sandwich packs some
heat and an ooey-gooey filling. We like the flavor of sourdough, but
any kind of bread will work well. Serve with: Coleslaw and sliced
Active Time: Total Time:
4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread
Place peppers in a microwave-safe bowl, cover with
plastic wrap and microwave on High until soft, 3 to 4 minutes. Let
stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium
bowl. Mash the beans with a fork until they begin to form a paste (some
can remain whole). Combine cheese, yogurt, scallions and cilantro in a
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices
of bread. Top with a heaping tablespoon of the cheese mixture. Place 2
pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.
Tips & Notes
Note: Dark green poblano peppers,
smaller than a bell pepper but larger than a jalapeño, can be fiery or
relatively mild; there’s no way to tell until you taste them. Find them
near other fresh peppers at most large supermarkets.
Stovetop Variation: Place four 15-ounce
cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon
canola oil in a large nonstick skillet over medium heat. Place 2
sandwiches in the pan. Place the medium skillet on top of the
sandwiches, then weight it down with the cans. Cook the sandwiches until
golden on one side, about 2 minutes. Reduce the heat to medium-low,
flip the sandwiches, replace the top skillet and cans, and cook until
the second side is golden, 1 to 3 minutes more. Repeat with another 1
teaspoon oil and the remaining 2 sandwiches.
6 g fat
( 3 g sat , 1 g mono
13 mg cholesterol; 70 g carbohydrates; 0 g added sugars; 19 g protein; 9 g fiber; 761 mg sodium; 307 mg potassium. Nutrition Bonus: Vitamin C (163% daily value), Folate (39% dv), Iron (20% dv) Carbohydrate Servings: 4 Exchanges: 3 1/2 starch, 1 vegetable, 1 medium-fat meat.