• Hatch Grilled Cheese Sandwich and a Hatch-Filled #Giveaway

    by Dorothy Reinhold on August 11, 2014

    Print This Post Print This Post Hatch Grilled Cheese Sandwich | ShockinglyDelicious.com

    One of the pleasures of writing about food is getting a first taste of things that are just coming into season.

    For example, we wait all year for flavorful Hatch chiles from New Mexico, and they arrive in August, only to be gone by mid- to late-September. Luckily, Melissa’s Produce throws a little Hatch tasting party and I get to sample the new season’s crop along with some new recipes.

    Today I’ll share a simple Hatch Grilled Cheese Sandwich, because frankly, I couldn’t stop eating it at the party. I might have had three. And I might have wished I could justify two more. Melted cheesy goodness playing against lightly spicy Hatch in a crispy bread exterior…it just doesn’t get much better than that.

    The recipe for the sandwich is in “Melissa’s Hatch Chile Cookbook,” a charming cookbook chock full of 150 recipes that all use this popular green pepper in some form or another. I recommend it for you chile-heads.

    I tasted…

    Honey Mustard Pretzel Crunch | Hatch Chile recipe | ShockinglyDelicious.comHoney Mustard Pretzel Crunch (click for the recipe)

    Hatch Chile Pinwheels | Hatch Chile recipe | ShockinglyDelicious.comHatch Chile Pinwheels (click for the recipe)

    Six Bean Salad | Hatch Chile recipe | ShockinglyDelicious.comSix Bean Salad

    Roasted Chile and Cheddar Tamales | Hatch Chile recipe | ShockinglyDelicious.comRoasted Chile and Cheddar Tamales

    Crab and Grilled Corn Chowder | Hatch Chile recipe | ShockinglyDelicious.comCrab and Grilled Corn Chowder

    Hatch Grilled Cheese Sandwich | Hatch Chile recipe | ShockinglyDelicious.comAnd of course, the legendary Hatch Grilled Cheese Sandwich.

    Fire up the panini maker or a simple skillet, and let’s make lunch!


    And stay with me just below the recipe, because I have a giveaway for five lucky readers!

    Hatch Grilled Cheese Sandwich

    Rating: 51

    Prep Time: 5 minutes

    Cook Time: 7 minutes

    Yield: 2 sandwiches

    Serving Size: 1 sandwich

    A classic grilled cheese with roasted Hatch somehow is even better than the sum of its parts!


    • Unsalted butter, softened
    • 4 slices sourdough bread
    • 4 ounces cheddar cheese, cut into 1/3-inch thick slices (or use part cheddar and part mozzarella)
    • 1 Hatch chile, roasted, peeled, stemmed, seeded and halved lengthwise


    1. Set a large skillet over medium-high heat and add enough butter to lightly coat the bottom of the pan. Layer the cheese and chiles onto 2 of the bread slices. Top with remaining 2 slices of bread. Cook the sandwiches on one side, turning after 5 minutes or when the first side is golden brown and the cheese has begun to melt. Cook on the other side just until golden brown. Serve hot.
    2. (You may also make these sandwiches in a panini maker or counter-top grill [such as a George Foreman]. Simply spread the butter on the outside of the sandwich and proceed!)
    3. Serves 2.


    Recipe source: “Melissa’s Hatch Chile Cookbook,” World Variety Produce; $19.95



    Hatch Chile Giveaway on Shockingly Delicious 5 winners | ShockinglyDelicious.comI have a prize pack of…

    1. a copy of Melissa’s Hatch Chile Cookbook
    2. an 18-ounce bag of fresh Hatch chiles
    3. a jar of Hatch salsa
    4. a shaker of dried Hatch chile powder

    …for 5 lucky readers! Simply enter using the widget below, and good luck! You can read all the legalese here.

    Good luck everyone,and may the Hatch be with you!
    a Rafflecopter giveaway

    Disclosure: Melissa’s Produce is providing and will ship the 5 prize packs. 

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