Hatch Chile Bacon Grilled Cheese Sandwich with Chipotle mayo is bound to knock your socks off!
I went to a Hatch Chile tasting a couple of weeks ago. We sampled lots of dishes with Hatch chiles as star ingredient, including chocolate chip cookies and lemonade with Hatch chile ice cubes. I also learned a lot about Hatch chiles. They come from the Hatch Valley in New Mexico, where the soil and climate contribute to their flavor, and are available for only 6 weeks every year.
Hatch chile fanatics buy entire cases of them, roast, skin and then freeze them to use throughout the year. The thinner the skin, the hotter the chile. If you think that you don’t like hot foods, you should try a Hatch chile. You can buy them mild, medium and hot, and by removing the seeds, you can turn down the heat even more.
I cook a lot with chiles. White Chicken Chili, Chiles Rellenos, and Chicken Tortilla Soup, so I thought they would be great in a grilled cheese sandwich. I used a mild provolone cheese to balance the heat. A couple of slices of uncured Applewood Smoked Bacon and some Chipotle Mayo on both the bread, and on the side for dipping, made this the perfect hot summer day sandwich!
We ate the hatch chile bacon grilled cheese sandwiches straight off the cutting board!
Even my 12 year old gave it a thumbs up!
Chipotle Chile Mayonnaise
- 4 Tablespoons mayonnaise
- 2 to 4 teaspoons chipotle
- Mix mayonnaise and chipotle powder together.
- Store any remaining mayonnaise in the refrigerator.
There really isn’t a recipe for this sandwich. To learn how to roast and skin the chiles, click here.