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Roasted Poblano and Corn Oaxaca Grilled Cheese Ciabatta Oaxaca Cheese Roasted Poblano and Corn Oaxaca Grilled Cheese Grilled Cheese recipe To start our second day of our little Grilled Cheese week we have this Roasted Poblano and Corn Oaxaca Grilled Cheese. I personally have never put corn in my grilled cheese before this recipe and it’s a pretty good idea. I have never used a ciabatta roll for my grilled cheese either. Now that I am thinking of it, I have totally not been putting the effort into my grilled cheeses that they probably deserve. I usually use cheddar cheese and this super nut packed seedy wheat bread. That’s it, I am now embarrassed to say. We mentioned this in yesterdays post that we are not listing amounts of our ingredients this week because grilled cheeses are so flexible that you can do almost anything to them and they are good. I think that is what makes grilled cheese such an awesome thing. You can get really creative with whatever you put in between the two slices of bread. We all know I have a lot of work to do that in area. I’m excited to share with you our other favorite grilled cheese preparations coming the rest of the week!
♥ Teri


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Roasted Poblano, Corn and Oaxaca Grilled Cheese

Ingredient List:
telera or ciabatta rolls (top 1/4 inch sliced off tops before slicing in half)
unsalted butter, softened
shredded Oaxaca cheese
strips of roasted poblano pepper
roasted corn
minced cilantro
salsa verde
unsalted butter, softened

1. Slather both sides of each half of the roll with butter.
2. Sprinkle some shredded Oaxaca onto the bottom half of a roll and top with strips of roasted poblano peppers. Top the peppers with another generous sprinkle of cheese and a small amount of cilantro.
3. Top the cheese with a generous sprinkling of corn followed by a final later of cheese.
4. Drizzle salsa verde over the t and finish grilled cheese with the top of the roll and gently press the entire grilled cheese together.
5. Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. Once the butter has melted and the skillet is hot, carefully place the grilled cheese into the skillet and cook for 4 to 5 minutes or until the bottom is nicely toasted and some of the cheese has melted. Flip the grilled cheese and continue to cook for an additional 3 to 4 minutes or until the bottom is toasted and the remaining cheese has melted.
6. Transfer grilled cheese onto a cutting board. Allow the sandwich to sit for 3 to 5 minutes before cutting the half and serving.


  1. Marie Not Specified Not Specified


  2. Maryea {happy healthy mama} Not Specified Not Specified

    Wow–now THAT’S a grilled cheese. Loving all the flavor you’ve got going on here.

  3. Jaime Lopez Not Specified Not Specified

    i love nearly any recipe using oaxaca cheese so you had me at today’s post title. i also love the addition of the poblano to bring some heat and smoke to the flavors of the dishes. this is definitely going onto to my ‘to cook list’.

    – jaime

  4. Sue Not Specified Not Specified

    I live in Spain. and can’t get some of these things, so would some kind soul explain to me what is Oaxaca …. Poblano Pepper and how to roast Corn!! I love these recipes and especially the presentation. It’s definitely a cut above the rest

  5. Teresa Not Specified Not Specified

    i tried roasted poblanos for the first time last week and kicked myself for not eating them before… they are soooo good!!!! i love that you incorporated it into a grilled cheese. what a great idea!

  6. Mary@SiftingFocus Not Specified Not Specified

    If poblanos are involved, I’m all in! What tasty little morsels.

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