Chile Relleno Grilled Cheese Sandwich

Ingredients

• 1 Poblano pepper
• 1 large egg
• 2 tsp vegetable or canola oil
• 2 slices white or sourdough bread
• 3 oz. Wisconsin Monterey Jack cheese
• 1 Tbsp butter, softened
• 1 Roma tomato, seeded and diced
• 2 Tbsp finely chopped yellow onion
• 1/2 clove garlic, finely minced
• 1 Tbsp chopped cilantro
• 1 squeeze fresh lime juice
• Salt and freshly ground black pepper to taste

Directions

1. Move an oven rack so it sits two levels beneath the broiler, then turn the oven to broil. Cover a baking dish with foil and place the Poblano pepper on top. Broil the pepper, turning it often, until the skin is blistered and charred, about 8 – 10 minutes. Put the pepper in an airtight bag, seal it, and let it sit for 5 minutes, or until you can handle it comfortably. Take it out of the bag, peel away the skin, trim off the top, and cut one slit lengthwise down the pepper. Pull out and discard the seeds and ribs. Blot the inside dry with a paper towel and set it aside.
2. Warm 2 tsp oil in an 8-inch non-stick skillet set just above medium heat. In a small bowl, whisk the egg hard until it turns frothy, 1 minute. When the oil is hot, pour the egg into the skillet carefully. Let it cook until golden, about 10 seconds, then use a spatula to fold it in half, omelet-style. Keep cooking until it is almost cooked through, about 10 seconds longer per side, then move it to paper towels to drain and set it aside.
3. To build the sandwich, brush 1/2 tbsp butter over the outsides of the bread. Add the egg to the bread, then layer on the roasted Poblano pepper, the grated Wisconsin Monterey Jack cheese, and half of the pico de gallo, saving the rest of the pico de gallo for another use. Use paper towels to wipe the oil from the skillet, then set the skillet over medium-low heat. Gently place the assembled sandwich in the pan. Cook until the underside is golden, about 4 – 6 minutes, then turn the sandwich over, cover the skillet with a lid, and cook the second side until it is golden brown and the cheese has melted through, about 4 – 6 minutes. Serve immediately.
4. For the pico de gallo, stir together the diced tomato, onion, garlic, cilantro, and lime juice in a small mixing bowl. Add salt and freshly ground black pepper to taste.