Grilled Cheese with Hatch Green Chile and Bacon
This Grilled Cheese with Hatch Green Chile and Bacon recipe takes a classic favorite to the next level with smoky, spicy Hatch green chiles and crispy bacon.
The creamy texture of cream cheese pairs perfectly with the rich cheddar and the heat from the chiles, while the bacon adds a satisfying crunch.
This indulgent sandwich is perfect for a hearty lunch or a comforting dinner, especially when paired with your favorite sides or a warm bowl of soup!
Why You’ll Love This Recipe:
People will love this Grilled Cheese with Hatch Green Chile and Bacon because it’s a delicious twist on a classic comfort food.
The creamy cream cheese and melty cheddar combine with the smoky, spicy Hatch green chiles, adding a flavorful kick.
Crispy bacon brings in the perfect crunch, making every bite satisfying.
Whether you’re a fan of savory, cheesy goodness or crave a little spice, this sandwich offers the best of both worlds, all tucked between crispy, buttery sourdough.
It’s the ultimate comfort food with a bold, irresistible flavor profile!
Key Ingredients:
Sourdough bread: Provides a hearty, tangy base for the sandwich.
Cream cheese: Adds richness and creaminess that melts beautifully with the other ingredients.
Cheddar cheese: Brings a sharp, melty layer of flavor.
Hatch green chile peppers: Offers a mild heat and unique smokiness, perfect for adding depth to the sandwich.
Bacon: Crispy, smoky bacon slices that add crunch and savory goodness to every bite.
Grilled Cheese with Hatch Green Chile and Bacon
Makes 3 Sandwiches
Ingredients
6 slices hearty sourdough sandwich bread
12 tablespoons cream cheese
4 tablespoons butter
6 slices medium cheddar cheese
2 large green Hatch chili peppers, roasted, peeled, and cut into evenly sized pieces
6 large slices thick-cut applewood-smoked bacon, cooked until crisp
Instructions
Evenly spread butter on one side of each bread slice, making sure to cover the edges.
Heat an electric skillet or stovetop griddle over medium heat. Place three slices of bread, butter-side down, onto the hot surface.
Spread 2 tablespoons of cream cheese on each slice, then layer with one slice of cheddar cheese and the chopped Hatch green chile, evenly divided.
Distribute the crispy bacon slices evenly over each sandwich.
Add another slice of cheddar cheese on top, then spread the remaining cream cheese on the top bread slices. Place them butter-side up over the sandwiches.
Grill the sandwiches until the bottoms become golden brown and crispy.
Flip carefully, then cover the skillet loosely with a lid, leaving a slight opening to allow steam to escape.
Reduce heat if necessary and continue grilling until the cheese is melted and the bread is golden brown and crispy.
Remove from the skillet, slice, and serve warm.
Notes:
Cheese Choices: While medium cheddar is used in this recipe for its meltability and sharpness, you can experiment with other types of cheese like Monterey Jack or Gouda for a different flavor profile.
Roasting Hatch Chiles: To roast the Hatch chiles, you can use a gas burner or grill them until the skins are charred, then peel them under running water. This step intensifies the smokiness and enhances the flavor of the chiles.
Bacon Texture: For best results, make sure the bacon is cooked until crispy, as it will hold up better inside the sandwich and provide the perfect crunch against the creamy filling.
Butter Distribution: Be generous when buttering the bread, as it helps achieve that golden, crispy exterior. Make sure to butter the edges to get an even crisp.
Cooking Temperature: If the skillet is too hot, the bread might burn before the cheese melts properly. Keep the heat on medium or low to ensure that the cheese melts without over-browning the bread.
Nutrition Information:
YIELDS: 3 sandwiches | SERVING SIZE: 1 sandwich
Calories: 550 kcal | Protein: 22 g | Carbohydrates: 40 g | Fiber: 3 g | Sugar: 3 g | Fat: 35 g | Saturated Fat: 15 g | Cholesterol: 55 mg | Sodium: 800 mg | Potassium: 300 mg
Frequently Asked Questions:
Can I use a different type of bread for this recipe?
Yes, you can use any type of bread you prefer, though hearty sourdough works best for a crispy texture and rich flavor.
You can substitute with whole wheat, white, or even gluten-free bread, depending on your preference.
Can I use a different type of cheese instead of cheddar?
Absolutely! While medium cheddar is a classic choice, you can substitute it with other cheeses like Monterey Jack, Gouda, or Swiss.
Each will bring a unique flavor to the sandwich, so feel free to experiment!
Can I make this sandwich without bacon?
Yes, you can omit the bacon or substitute it with a vegetarian option, such as sautéed mushrooms or avocado slices.
The creamy cheese and roasted Hatch chile will still provide plenty of flavor.
How do I roast the Hatch chiles for this recipe?
To roast Hatch chiles, place them on a grill or directly over a gas burner.
Turn them occasionally until the skin is charred and blistered.
Once roasted, place them in a plastic bag or a covered bowl for 10 minutes to steam.
Peel off the skin, remove the seeds, and chop into pieces.
Can I prepare the sandwiches ahead of time and grill them later?
You can assemble the sandwiches ahead of time and refrigerate them for a few hours before grilling.
However, it’s best to grill them fresh to achieve that crispy, golden-brown texture.
If you prep ahead, cover the sandwiches with plastic wrap to prevent them from drying out.
Can I use regular cream cheese instead of flavored cream cheese?
Yes, you can use regular cream cheese in this recipe.
However, flavored cream cheese (such as garlic or herb) can add a little extra depth of flavor if you want to experiment with different tastes.
How do I get the bread perfectly grilled?
To achieve perfectly grilled bread, ensure that you butter the bread generously and grill on medium heat.
This will give the bread enough time to crisp up while allowing the cheese to melt evenly inside.
Keep an eye on the bread to avoid burning.
Can I make this in a pan instead of an electric skillet?
Yes! You can make these sandwiches in a regular skillet.
Just make sure to adjust the heat and monitor closely to get an even golden brown on both sides.
You may need to press the sandwiches down slightly with a spatula to help the cheese melt.
How do I know when the cheese has fully melted?
You’ll know the cheese has melted when it starts to ooze out slightly at the edges of the sandwich and the sandwich feels soft when pressed.
The key is to cook the sandwich slowly on low heat to ensure the cheese melts completely without overcooking the bread.
Can I prepare the bacon ahead of time?
Yes, you can cook the bacon ahead of time and store it in the refrigerator.
Just heat it briefly in the microwave or on the stovetop before adding it to the sandwich.
Pre-cooking the bacon can save time when you’re ready to assemble the sandwiches.