Cream Cheese and Green Chili Grilled Cheese Sandwich

Happy hour drinks landed a  few friends at our house for some wii, a game of darts and a final round of libations.

It was one of those nights when the fridge was nearly void of food; thankfully we have thousands of restaurants just waiting on stand by to bring us much needed nourishment.

The downfall of the delivery system is the 60 to 90 minute wait. Snacks were need stat!

Armed with cream cheese and the remnants of a pumpernickel snack loaf, simple grilled cheese sandwiches were already in the works. I then found a small can of green chilies in the cupboard, just the thing to take these cheesy morsels to the next level and tie us over until the delivery boy made his way to us.


Nothing complicated. Nothing fancy. Just peppers and cream cheese melted together on toasted bread. But there is something fat and happy about tipsy snack making.

Fat and Happy Food Bog Tips and Techniques:  We are talking about a basic grilled cheese here, but I do think the cream cheese tends to melt away too much if you pre-make the sandwich and then place in the pan to cook on both sides. So I suggest browning one side of the sandwich first and then building it from there.

Vary this grilled cheese up by adding some fresh chopped tomatillas, crushed walnuts or even a little chorizo!

Green Chili and Cream Cheese Grilled Cheese Sandwich

4 -8 ounces cream cheese

green chilis, 1 small can or fresh roasted

pumpernickel or preferred bread

Butter, mayonnaise or oil

salt and pepper

Chop the green chilis, mix with the cream cheese along with a pinch of salt and pepper. Preheat a pan over medium heat. Butter one piece of bread using butter or mayo or oil and lay in the hot pan. Spread the cream cheese mixture on the second piece of bread and top the first piece in the pan once it has browned lightly.

Carefully butter the second side and then flip the cheesy sandwich over. Cook until the second side is browned.

Remove from pan. Serve while warm with a hearty amber beer.