Ingredients
2 whole roasted Hatch green chiles
½ cup Oaxaca cheese shredded or sliced
2 slices cheddar cheese
2 slices sourdough bread
2 tbsp butter softened (for spreading)
Instructions
Prepare the Chiles
Slice open each roasted Hatch chile and stuff with Oaxaca cheese.
Assemble the Sandwich
Place stuffed chiles on one slice of sourdough bread.
Top with cheddar cheese and cover with the second slice of bread.
Butter the Bread
Spread butter evenly on the outside of each bread slice.
Grill the Sandwich
Heat a skillet or griddle over medium heat.
Cook sandwich for 3–4 minutes per side, until golden and crispy, and cheese is fully melted.
Serve
Slice in half and serve hot with your favorite dipping sauce (like salsa, ranch, or chipotle mayo).
Tips for Success
Roast Hatch chiles fresh for maximum smoky flavor.
Press sandwich gently with a spatula while grilling for an even crisp.
Cover pan with a lid to help melt cheese faster without burning bread.
Can’t find Oaxaca? Substitute mozzarella or Monterey Jack.
