My biggest issue is spice. Specifically, the lack of it in so much of what I eat. My dad told me when I was younger, even to this day actually, that if I keep going down this path, I’ll burn off my taste buds and lose all sense of the “finer things in life.” I can understand his concerns, given how alarming my consumption of green chilis is, but I can’t help it. I seek out the thrill of the chili, biting into it just after a spoonful of any food, anticipating the burn, the delicious feeling of endorphins mixed with whatever I’ve just eaten. When I was in the fifth grade, I had a chili-eating contest with a family friend that left a slight burn on my lips for about a week. I’ve never taken it that far since, but I always remember the fond memories of being an amateur spice enthusiast, each bite of chili bringing me further back into the past, until I’m seven again, trying it for the first time. Or perhaps I’ve always had them, who knows? It certainly feels that way.
Anyway, this recipe dawned on me one evening a few weeks ago, when I had a hankering for something spicy but was too scared to reach for another pack of Buldak. I knew green chilis were sitting in the fridge, but what to pair them with… when I snapped out of it, I had before me two pieces of bread, a half empty (or half full?) bag of shredded cheese and all the green chilis you could eat. As you can see, the rest is history.
This grilled cheese recipe is the best spicy pick-me-up lunch you’ll ever have. I recommend pairing it with a tomato soup if you’re feeling up to it.
Green chili grilled cheese
Servings: 1
Time: 15 minutes
Ingredients:
- 2 slices of bread (I recommend white, but whole grain works well too!)
- 1 teaspoon salt
- 1-2 cups of shredded cheese, your choice
- 1-2 green chilis
- 2 tablespoons butter
Instructions:
- Melt butter onto a flat frying pan until surface is evenly coated
- Once fully melted, add both slices of bread, toasting evenly
- Flip until both sides are golden brown
- Meanwhile, dice green chilis into small pieces
- In a bowl, mix shredded cheese, salt and the minced pepper
- Sprinkle cheese onto one slice of bread, making sure to spread evenly
- Once cheese starts to melt, add top piece of bread onto the cheese, then flip
- Toast sandwich evenly until cheese is melted
- Cut into halves diagonally and enjoy!
I love a good kick in any of my meals, and this green chili grilled cheese is sure to provide just that. Play around with the spice levels too, and see how high you can go. Make an evening of it with your friends and whoever’s up to the challenge. Cheers!
