Roasted Anaheim Chile & Smoked Bacon Grilled Cheese

Have you ever made a sand which that just made your taste buds go crazy and you were still able to taste it later on in a good way?!? This Grilled Cheese is just that, it is delicious, the perfect amount of spice from the Chile's and pepper jack cheese and savory from the sharp cheddar and smoked bacon! It was dynamite!! I will make it again tomorrow to indulge in this comfort classic!!

I hope you all had a wonderful Memorial Day weekend! I feel so very blessed to live in our amazing country and even more blessed by those who serve to protect us and our nation. We have good friends who are currently in Alaska and will soon be moving to a new location, the sacrifice of all the moving alone is something I am extremely grateful for, that is a huge commitment to sacrifice, not to mention the many times they serve overseas, and the stress and worry it brings on families. So forever thankful for all military families!!! Which brings me to a friend of mine who designed my logo and whose husband also serves our great country!

I went to high school with Jaclyn of JAE creative Company, she is incredibly talented and extremely kind hearted! If you are ever in need of a logo or want to spruce up an existing logo I would get in touch with her. She is truly amazing at her talent and how cool that she gets to do exactly what she loves as her job! I was so blessed that she was able to help me design my logo, she put all my visions and ideas to print and I am so very thankful!!

Back to the Grilled Cheese...if there is one thing I will say it is that you need to make this today, tonight! Go to the store and indulge in this savory comfort food classic with a dynamite twist, you will not be disappointed.

You will need Sharp Cheddar Cheese, Pepper Jack Cheese, 2 Anaheim Chile's, Sourdough Bread(I used cracked wheat), Applewood Smoked Bacon, Mayo(yes mayo, not butter, just go all out on this one;))

Turn your broiler on high and roast your Chile's until the skins are black, rotating them about every 5-7 minutes until they are completely roasted and the skin nice and black. Toss them into a Ziploc bag to sweat for about 20-30 minutes. This will make it easy to remove the skin from them.

Next you want to remove the skin, membranes, and seeds. Unless you want a little extra kick then leave some seeds. Slice them up and set aside.

Cook up your bacon, I accidentally burned a few pieces, it was a shame but it happens. I cook my bacon in the oven, but if you are not careful it can go from almost done to burnt in seconds! It happens to the best of us!

Heat your skillet over medium heat and spread some mayo on your bread, lay it mayo side down on heated skillet and layer 1/4 cup sharp cheddar and 1/4 pepper jack. Next add your desired amount of Chile and then some crumbled bacon. Top that with 1/4 cup sharp cheddar & 1/4 cup pepper jack. Top with bread and spread mayo on top! Cook about 5 minutes each side until the cheese is nice an melted and tops are Golden Brown.

I love a good grilled cheese...this one is GOOD!!

Roasted Chile & Smoked Bacon Grilled Cheese
Ms. Marquet's Kitchen-Gillian

4 pieces Sourdough bread
2 Anaheim Chile's
4 pieces crumbles Applewood Smoked Bacon
1 cup Shredded Sharp Cheddar Cheese
1 cup Shredded Pepper jack Cheese
Mayo for spreading on bread

Heat your skillet on Medium Heat. Spread Mayo on one piece of bread and lay mayo side down on skillet. Lay 1/4 cup Sharp cheddar & 1/4 Pepper jack Cheese on bread, slices of Chile's, two pieces of crumbled bacon top with another lay or cheese, bread, & mayo. Cook for about 5 minutes each side until cheese is melted and bread is golden brown.

Enjoy!