I adapted this from a recipe in the Mar/April 2010 issue of Eating Well Magazine. These came out so good. Hubby loved them. So did I.
I mashed up the leftover black bean chili for the bean part of the recipe, mashed it with the salsa and salt. Use d 0% Fage Greek Yogurt and a combination of 2 cheeses - shredded muenster and shredded reduced fat monterey jack cheese. I also used a cast iron pan, not a Panini grill because I was too lazy to bring it up from the downstairs pantry.
Hot Chile Grilled Cheese Sandwiches
4 poblano peppers, roasted
1-14 oz can pinto beans, mashed
3 tbsp salsa
1/2 tsp salt
1/2 cup grated cheese (your favorite )
2 tbsp plain Greek yogurt
3 scallions, sliced
2 tbsp fresh cilantro, chopped
8 slices artisan bread*
Combine beans, salsa and salt in a MED bowl. Combine cheese, yogurt, scallions and cilantro in another bowl.
Peel the roasted poblano peppers and seed them, then slice them vertically.
Heat a Panini maker (or a George Foreman Grill) to HIGH, if it has a setting. Spread 1/3 of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture and spread it to cover the beans. Place a few slices of pepper on each and then top.
Grill the sandwiches in the Panini maker until golden brown and cooked through, about 4 minutes. Cut in half and serve immediately.
*original recipe calls for sourdough bread. I used bakery Italian white bread.
Per sandwich, 415 calories, 6g fat, 13mg chol, 70g carb, 19g protein, 9g fiber, 761mg sodium, 307mg potassium
4 carb servings
Exchanges: 3-1/2 starch, veg, 1 medium-fat meat
Yield: 4 sandwiches
Source: adapted from Eating Well Magazine, Mar/April 2010
Posted by RisaG 3/2/12