Get ready to transform your grilled cheese game with a mouthwatering Mexican twist that combines the classic comfort food with the rich, vibrant flavors of Chiles en Nogada. This isn't just another sandwich - it's a culinary adventure that marries traditional Mexican ingredients with the irresistible appeal of a perfectly grilled cheese. Imagine tender shredded chicken, roasted poblano peppers, and a luxurious walnut cream sauce, all nestled between golden, crispy bread - this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 2 sandwiches
Ingredients
- 4 slices of bread
- 1 cup cooked and shredded chicken
- 2 poblano peppers, roasted and peeled
- 1/2 cup walnut cream
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Butter for grilling
Instructions
- Prepare the poblano peppers by roasting them directly over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10 minutes to steam, which will help remove the skin more easily.
- Carefully peel the charred skin off the peppers, remove the seeds, and slice them into thin strips.
- In a mixing bowl, combine the shredded chicken with chopped fresh parsley, and season with salt and pepper to taste.
- Prepare the walnut cream sauce by blending soaked and peeled walnuts with a touch of cream, creating a smooth and creamy consistency.
- Butter one side of each bread slice generously to ensure a golden, crispy exterior when grilling.
- On the non-buttered side of two bread slices, spread a generous layer of walnut cream sauce.
- Layer the roasted poblano pepper strips over the walnut cream.
- Add the seasoned shredded chicken on top of the pepper strips.
- Cover with the remaining bread slices, buttered side facing outward.
- Heat a skillet or griddle over medium heat and carefully place the sandwiches.
- Grill for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
- Remove from heat, let cool for a minute, then slice diagonally and serve immediately.
- Optional: Garnish with additional chopped parsley and a drizzle of extra walnut cream sauce.
Tips
- Roasting Poblano Peppers: Take your time when roasting peppers. A completely charred exterior ensures easy skin removal and brings out a deep, smoky flavor.
- Walnut Cream Sauce: For the smoothest sauce, soak walnuts overnight and ensure they're fully peeled before blending.
- Bread Selection: Choose a sturdy bread that can hold up to the creamy sauce and won't get soggy, like a thick-cut sourdough or artisan white bread.
- Even Heating: Use a cast-iron skillet or griddle for the most consistent, golden-brown grilling results.
- Don't Rush the Grilling: Medium heat is key - too high, and you'll burn the bread before the inside gets warm; too low, and you'll miss that perfect crispy exterior.
- Let It Rest: Allow the sandwich to cool for a minute after grilling to let the ingredients settle and prevent burning your mouth. Pro tip: For an extra authentic touch, serve with a sprinkle of fresh parsley and an additional drizzle of that luxurious walnut cream sauce!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 95mg
