If you live in or near the Southwest you know that it’s the most wonderful time of year when it comes to food. And by that I mean it’s green chile season of course! One of the best times of the year where stores are filled with an abundance of fresh green chiles and you don’t have to look far to find someone with one of those big metal roasters full of roasting chiles.
I love green chile so much. It’s so good with everything so the possibilities are endless. You can use it in soups, stews, salsa, queso, on top of burgers, or toasties like this one of course.
My original idea for this sandwhich didn’t work out because I waited to long so some of the stuff went bad but I still really wanted to make a green chile sandwhich so I improvised and went with avocado instead. It ended up working out great because the avocado adds a creamy coolness in contrast to the chile that can obviously have a bit of a bite to it. And really who doesn’t love avocado as much as green chlie? It’s a win win if you ask me!
It’s super simple, just a bit indulgent, and ridiculously delicious and I highly recommend you make this toastie ASAP. You can roast your own chiles or buy them already roasted.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 2 slices sourdough bread
- 1 diced tomato
- ½ avocado
- 1-2 green chiles, roasted & diced
- ¼ cup shredded monterrey jack cheese
- optional: mayo
- Heat up a griddle over medium high heat.
- Spread butter on both slices of bread. Put cheese, tomato, and green chile on one side and mayo and avocado on the other side. Put together and place butter side down in pan.
- Cook until golden brown and the cheese is melty!