- 1 Poblano pepper
- 2 slices whole grain bread (I use 100-calorie thin buns)
- 1 slice Pepperjack or Monterey Jack cheese
- 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 pepper to taste
- Set oven rack two levels below broiler element and heat oven to broil.
- Line a baking dish with foil and set poblano pepper on foil.
- Transfer to oven and broil pepper, rotating frequently, until skin has blistered and charred, about 8 - 10 minutes.
- Transfer pepper to an airtight bag, seal bag and allow to rest 5 minutes, or until cool enough to handle.
- Remove from bag and peel pepper, cut off top, make one slice down length of pepper.
- Remove and discard seeds and ribs.
- Pat inside of pepper dry with a paper towel, set aside.
- Meanwhile, combine diced tomato, onion, garlic, cilantro and lime juice in a small mixing bowl. Season with salt and pepper to taste. Set aside.
- To assemble sandwich, add roasted Poblano pepper, cheese and sprinkle top with half of the pico de gallo.
- Heat skillet over medium heat.
- Carefully transfer assembled sandwich to skillet.
- Cook until bottom is golden about 3 - 5 minutes, then flip and cook opposite side until golden brown and cheese has melted through, about 3 - 5 minutes.
- Serve immediately with remaining pico de gallo.
Yield: 1 sandwich
Nutritional Information: 250 Calories, 9g Total Fat, 4g Saturated Fat, 20mg Cholesterol, 314mg Sodium, 38g Carbohydrate, 7g Fiber, 12g Protein, 27% Vitamin A, 190% Vitamin C, 17% Calcium, 12% Iron
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