California-Style Grilled Cheese

1. 1

   Halve canned chiles, if using.

2. 2

   For fresh chiles, place on a foil-lined baking sheet and broil 10 minutes or until blackened on all sides.

3. 3

   Remove from broiler; place in a zip-top bag and let stand until cool enough to handle.

4. 4

   Then peel off skins, halve, and discard seeds and stems.

5. 5

   In a medium bowl, toss cheeses until well combined.

6. 6

   Sprinkle over 4 slices of bread, dividing evenly.

7. 7

   Place 1 tomato slice and 2 chili halves on each; top each with another slice of bread.

8. 8

   Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.

9. 9

   Heat a large nonstick skillet over medium-low heat.

10. 10

    Place 2 sandwiches, butter side down, in skillet.

11. 11

    Cook 3 to 4 minutes, until golden brown.

12. 12

    While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich.

13. 13

    Turn sandwiches and cook 3 to 4 minutes, until second side is golden brown and cheese has melted.

14. 14

    Repeat with remaining 2 sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.