Recently, I read an article about grilled cheese sandwiches and after reading the article I skimmed through the comments where it became quickly apparent that there are a number of people that think it’s sacrilege to add anything to a grilled cheese other than cheese. Well, I’m not one of them. 🙂 Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, it doesn’t take much to change that. One or two additional ingredients can take a grilled cheese from boring to downright exciting. And downright exciting is what you get with this grilled cheese with chile and toasted pinon nuts. This grilled cheese can be made with any roasted red chile – my two favorites being New Mexico roasted red and a roasted urfa biber chile.
I first introduced you to urfa biber chile powder last February when I used some in my Valentine Fiery Chocolate Shots. Remember those sweet and spicy shots of liquid chocolate!? Now, thanks to my friends at Fords Fiery Foods and Plants I have had the privilege of tasting the fresh red urfa biber chile. I roasted some of the urfa biber chile roasting day, along with some New Mexico green and red chile. When Bobby asked for a grilled cheese sandwich for lunch it gave me the perfect opportunity to try out the roasted urfa biber.
Along with the roasted chile, I added toasted pinon (pine nuts) and fresh thyme from the garden. What a lovely grilled cheese sandwich! Gooey, crunchy, herby, and red chile sweet with a bit of a kick.
You can find more about urfa biber chile and how to get some for yourself after the recipe. Unfortunately, Fords Fiery Foods is no longer in business.
Grilled Cheese with Roasted Red Chile and Pinon
Who doesn’t love a grilled cheese sandwich? Transform you sandwich into something special with some roasted red chile and pine nuts (pinon).
*See Kitchen Notes.
- 2 slices of bread*
- butter
- A few slices of Monterey Jack cheese or other mild white cheese
- 1 – 2 roasted and peeled fresh red chile pods, chopped*
- 1 Tbsp. toasted pinon (pine nuts)
- Fresh thyme leaves
Heat up a cast iron griddle over a medium-low heat.
- Spread the pinon nuts on the griddle and toast lightly. Once toasted, transfer to a glass dish.
- Melt a thin slice of butter on the griddle. Place one slice of bread on the griddle to soak up the butter. Repeat with the second slice. Leave on the griddle buttered side down.
Top each piece of bread with 2 to 3 slice of cheese.
Top one piece of bread with the chopped chile and pinon nuts, followed by a sprinkling of fresh thyme leaves.
When the cheese starts to melts, flip the second slice of bread on top of the slice with the pinon and thyme.
Continue to heat the sandwich on the griddle, until both sides are toasty brown and the cheese has melted.
Bread – My favorite bread for this sandwich is the Horno Bread that we buy at a 
roadside stand from pueblo Indians here in New Mexico. The bread is a basic white yeast bread that I love eating fresh, but it also makes a great grilled cheese and is quite good for French toast as well. It’s baked in an horno which is a clay or adobe oven. However, since horno bread requires a trip to the mountains, pretty much any artisan bread with a crispy crust works great.
Red Chile – Any roasted red chile or pepper works in this sandwich. For a spicy bite, New Mexico red, poblano or urfa biber works great. [Urfa Biber is a sweet and smoky chile pepper from Turkey.] You could also used pimento or roasted red bell peppers. They will provide that delicious sweetness of a roasted red, but without the heat.
Urfa Biber Chile or Chili
In case this is your first time being introduced to urfa biber chiles, let me say that they are a chile you really should seek out. They are a sweet and smoky chile pepper from Turkey.
- The powder form has a raisin or date sweetness with a spiciness that I would rate as medium to medium hot. It can be in just about any recipe that calls for red chile powder and is a wonderful complement to chocolate; therefore, it’s in those chocolate shots I mentioned previously as well as a sweet and spicy chocolate pudding.
- The roasted fresh red chiles tasted to me like a sweet, earthy pimento. Like most fresh chiles, some of the chiles that I roasted had a nice medium spicy kick to them, while some were relatively mild. I personally preferred these chiles roasted rather than raw, but then I love most all of my chiles roasted. I can easily see these being the primary peppers in a Spicy Sweet Red Pepper Soup. or Grits and
GreenRed Chile. - I also have a bottle of Urfa Chili Flakes. These flakes were made from the urfa chili after it had gone from red to purple. The drying method for urfa flakes yields a very rich, smoky, chocolate raisin flavor, a flavor completely different from the powder or fresh. The drying process also concentrates the heat for a medium hot chile flake. I substituted these for red chile powder in my Braised Red Chile Chicken and Vegetable dish. It added a sweet smokiness which was delicious!
Unfortunately, Fords is no longer in business.
If you’re looking for another grilled cheese with chile, then check out this Green Chile Grilled Cheese (aka Albuquerque Turkey).
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I’m so with you on grilled cheese sandwiches, MJ. I almost always add something besides cheese. This recipe has my mouth watering and I can just imagine the bite from the peppers with delicious melted cheese. Another winner!
Thanks so much bill!
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I’m not familiar with that particular chile but very interesting. The bright red color is attractive!
It is a pretty red isn’t? thanks!
MJ, there is nothing boring about this grilled cheese sandwich, that’s for sure. If this sandwich doesn’t add spice to your life, then nothing will…I love this sandwich! What a great idea to make grilled cheese more exciting! Thanks for sharing this recipe!
You got that right – this sandwich is NOT boring. 🙂 So glad you like it! Thanks for stopping by!
I am on your train about toasted cheese sandwiches, which I love. I can remember the first time I had one that had just tomato in it with lemon pepper. That was decades ago, but it still makes an impression. So one with a little snap to it joins an exulted roster of el supremo toasted cheese sandwich ideas, as far as I am concerned.
Thanks Carol! You have such a wonderful way with words. 🙂
Wow!!!! Urfa biber is I think the variety I have recently bought at an organic stall… They weren’t labelled and of course the vendors had no idea… but they are quite similar…
Your grilled cheese sandwich looks heavenly. The chile is what makes it special. How could anyone skip it??? I have never had a grilled cheese sandwich, but if I ever prepare it, it will definitely be with fresh chile (I do make open grilled cheese and chicken sandwiches though and always add some chile jelly/paste or fresh chile; I couldn’t live without chiles…).
You’ve never had a grilled cheese sandwich?! Oh my goodness! What a difference in the cultures! Growing up, for a quick lunch, my mother use to slap a slice of cheese between two pieces of white bread and throw it on the griddle. Once I was old enough, I started making them myself for an afternoon snack. At times I would do what you do and leave it open-faced and throw it under the broiler. We called that “cheese toast”. Not until I became an adult did I start adding things and haven’t gone back to “just cheese” since. 🙂 Love that idea of chicken with chile jelly! Thanks my dear!
Oh my goodness would love to sink my teeth into that kicked up grilled cheese. I have never heard of this chile before so thank for the introduction and will keep my eyes open for it. I think my boys might go wild for these grilled sandwiches. Have a super day! Take care
Thanks Bam! I would imagine that this would be a winner for growing boys!
I am ALL for jazzing up a grilled cheese! My sister, who lives in Colorado, introduced me to urfa powder. Now I’m hoping I have the chance to sample the fresh chiles one day, too.
Thanks Liz! It’s a great flavor, isn’t it? You can still get fresh urfa from fords.
Delicious I need this one for my breakfast MJ Loving every bit of it.
Pinning.
Thanks Swathi and thanks for pinning!
Great pic, MJ. Cheers
Thanks Carole!
I love learning about chilies from you. This grilled cheese has everything I would love, and sounds so delicious! Perfect meal I wish I had right now! Yum, Hugs, Terra
Thanks so much Terra! I still have a lot to learn, but when you enjoy something as much as I enjoy chiles, it’s easy to learn. 🙂
I so agree with you on grill cheese needing other stiff, unless is has several amazing cheeses. Now I want one. And lucky you getting these chiles fresh. Who has a chile roasting day??? You 😉 Great recipe.
Oh yes…this time of year I have several chile roasting days. I have another one scheduled for Saturday. 🙂
I’ve never heard of these although I feel like I’ve seen them but never bothered to pick them up. I love the sound of both the whole and powdered version, with the latter giving me ideas for my next batch of chili.
I love grilled cheeses and yes I’m happy with a plain boring one but it’s also fun to kick it up a notch and be creative with them.
I will definitely look for these when I go to the store to experiment with. Thanks for the heads up.
Thanks Vicki! I’m sure the powder would definitely be a great addition to your chili. My mouth is already watering thinking about it.
MJ, you are my chile guru!! I finally tried Hatch Chiles and made a couple of recipes with them. Now you have me very intrigued with another beautiful chile that I want to try. 🙂 Oh and spicy grilled cheese….. YUM!!!!
Thanks so much Ramona! I hope you enjoyed the hatch chile!
haha I never knew that. I always add something else to my grilled cheese sandwich, kind of a compulsion since grilled cheese alone can be boring as you mentioned too.
I do’t know these chiles but I need to soon! Wish I could get seeds here to try growing them. Wonder if they would like the humid hot climate.
Thanks Helene! I know you could order the seeds from Fords and since they are out of Portland, I would say that humidity isn’t a problem. Not sure about the heat.
I am also NOT one of those people – these look super delicious!
Based on the comments I’m receiving in this post, a fancy grilled cheese wins! 🙂 thanks!
I agree that grilled cheese sandwich is just too boring…addition of something extra like you did here, really makes the grilled cheese very exciting. Loved this post!
Thanks so much Purabi!
This is my first time hearing about an urfa biber chile – I am fascinated by your description of it’s smoky, date/raisin type sweet taste! MJ- love how you have amped up an otherwise boring grilled cheese sandwich – with color and texture!
Thanks Shashi! I hadn’t heard of urfa biber either until last year. It’s become one of my favorites.
I am totally in your boat….these additions I love.
Thanks Minnie!
Just like all grilled things, grilled cheese has such a profound flavor compared to plain. I loved this the minute I saw it in pinterest and I also pinned it!
Thanks so much Katerina!
I’ve never heard of this kind of chile but it sounds great with the smoky flavour and so I will look out for them. I love the look of your cheese sandwich and I agree, a cheese sandwich doesn’t just have to be all about cheese! xx
Thanks so much Charlie!
My kids love grilled cheese and they don’t seem to mind even though I stuff in other ingredients I have in the fridge. With good quality ingredients, simple grilled cheese can turn into a delicious meal. I love to try yours with chile!
Thanks Nami! You sound like me. Just use whatever is in the fridge. 🙂
Seriously I want this for breakfast! look at that gooey cheese
Well, you can have it for breakfast Raymund! 🙂
I am always looking for a new pepper for the garden. Thanks for the introduction. We are not grilled cheese purists ’round here. So I am loving this. Also going to remember to seek out this bread the next time we’re in NM.
Thanks Debra! I’m with you. Next year I’m opening to have at least 4 types of chiles growing in the garden. I would have loved it this year, but the racoons had a different plan for me.:)
I am smitten with that oozing out melted cheese and the combination of flavours is just unbeatable! A great sandwich, MJ.
Thanks Angie! It’s hard to resist that oozing cheese isn’t it. 🙂
I’ve only seen Urfa Biber chili in dried/powdered form. The fresh must be great! And I love that you use so many chilies in your recipes 🙂
The sandwich sounds incredible!
Thanks Joyti! Well, you know how much I do love chiles, and finding the urfa biber was icing on the cake. 🙂
Only you can make a grilled cheese sandwich look so decadent 😀
Got to try it!
Cheers
Choc Chip Uru
Thanks Uru!
You folks know how to make a sandwich! I don’t know much about those chiles but I do know pine nuts. I think I’d be happy eating anything that had pine nuts in it but your sandwich is oh so much more than that!
Thanks Maureen! I’m with you – I could eat anything with pinon. In fact whenever I toast them for a dish, I have to toast extra because Bobby and I will sit there and eat them right out of the toasting skillet. 🙂
Fantastic idea. My own favorite grilled cheese has sliced home-grown tomatoes in it. Now I have two great versions for fall.
Thanks Janet! How did your tomatoes do this year? How did you garden grow? 🙂 Hope you’re doing well! Time for lunch?
Love this MJ! I can relate in every way to the ‘add’ concept… I completely get that some don’t like to mess with the classics but I’ve always been… willing ;-). I often add tomatoes and olives to grilled cheese but roasted pepper? (swoon) I have yet to experience… and the pinon – such a great idea in tandem with the melty cheese and Urfa Biber chile — the varying textures and flavors hitting all the senses :). I bet Bobby was one happy customer. I must get some fresh herbs planted into the ground!!
Oh I knew you were one to mess with the classics. 🙂 It’s hard not too! My mother didn’t have all of the choices we have available today, so the classics were always the same, time and time again. Now we have a plethora of choices which can be wonderful, but sometimes intimidating (which is what Bobby says about my pantry :)). Of course when I make him sandwich like this, he doesn’t complain. 🙂 And yes, you need to plant some herbs!
I’m loving the grown up grilled cheese! It looks so flavorful.
Thanks Jen! You’re the second person to comment it as being an adult grilled cheese, so I’m guessing kids would find it too spicy?
for the record, my kids would *love* this grilled cheese (we just stopped for dinner on our way home from an out-of-town soccer game and the boys ordered jalapeno burgers – extra hot!) 🙂
I bet YOUR kids would love this grilled cheese! I would have too as a kid. I used to eat pickled jalapeno for a snack. 🙂 I can see your boys smacking down on this sandwich.
You are one hot lady, MJ! This is quite THE Grilled Cheese Sandwich!
Thanks Peachy! 🙂
Oh my, now here is an adult grilled cheese! I can’t wait to try the new flavor combination.
Thanks Claire! Yes, I guess it is an “adult” grilled cheese. 🙂