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Hatch chile grilled cheese in newspaper next to a bowl of fresh Hatch chiles.

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Roasted Hatch Chile Grilled Cheese

A crispy, buttery, and cheesy Roasted Hatch Chile Grilled Cheese is a fantastic way to enjoy Hatch chiles while they're in season!


  • 4 slices of sandwich bread
  • Butter
  • Garlic salt
  • 2 cups shredded sharp or smoked cheddar
  • 2 large Hatch chiles—roasted, peeled, and roughly chopped., *See notes for roasting


  • cast iron pan, non-stick pan, or panini press


  • Heat a cast iron or non-stick skillet over medium-high heat. Generously butter one side of each slice of bread and sprinkle a bit of garlic salt over the buttered sides.
  • Place two slices of bread, buttered side down, into the hot pan.
  • Sprinkle half of the cheese on each slice. Top each slice with the roughly chopped chile, then sprinkle the remaining cheese over the chiles. Gently press the other slice of bread down onto the sandwiches to close them up, buttered side up.
  • Let the sandwich fry for about 2-3 minutes, then carefully flip the sandwich over, and cook for another 2-3 minutes, or until the bread is golden brown and crisp, and the cheese is melted.


To roast Hatch chiles:
  1. Preheat your broiler.
  2. Cover a baking sheet with tin foil.
  3. Place Hatch chiles in a bowl, drizzle with olive oil, and sprinkle with salt; toss to coat.
  4. Set the chiles under the broiler for about 5 minutes per side, or until the chiles are blistered and sizzling. Once the chiles are roasted, let them cool, then peel the outer layer of skin off of them.
  5. Roughly chop the chiles; discard the seeds.