The Canned Vegetable That Belongs On Grilled Cheese For Spicy New Mexico-Style Flavor

Sometimes it only takes one swap to create a heavenly grilled cheese, one that has all the familiarity of this iconic comfort food but with considerably more personality. And if you like the sound of a grilled cheese with a little New Mexico character, then reach for a can of chopped green chiles. They won't blow your head off with spiciness, but they will bring a nice medium heat, a little smokiness, and just enough acidity to cut through the richness of all the cheese. If the kick of green chiles can upgrade a quesadilla, the same logic applies to a grilled cheese. And this colorful, flavorful addition requires incredibly little effort. All you need to do is drain the can, blot away excess moisture, and scatter some chiles over the cheese before grilling.

If you're unfamiliar with canned green chiles and their relation to New Mexico, they have deep roots in the region's cuisine. In particular, Hatch green chiles are a local favorite, and the name is a reference more to a growing region in southern New Mexico rather than a specific pepper variety. These chiles are often roasted before being peeled and packed, which is what gives them a distinctive smoky flavor alongside the more expected hit of spice. Canned green chiles bring those same smoky, spicy flavors to your sandwich, and there are more ways to lean into a New Mexico-style grilled cheese.

Your New Mexico-style grilled cheese can take on different flavor profiles depending on the cheese you use. Because canned green chiles have enough flavor to stand up to something assertive, sharp cheddar or aged Gouda will give you a saltier, more intense sandwich. A milder Monterey Jack, American cheese, or Gruyère will let the chiles take center stage. You could even mix a mild white cheese with something sharper, since using two cheeses can give you a better mix of flavor and meltability.

There is also plenty of room to lean into the broader theme of New Mexican cooking by building a grilled cheese around the combination of beans, corn, onion, cheese, and green chiles. Spread a thin layer of refried pinto beans onto the bread, then op it with canned green chiles, some sweet corn, and finely sliced or caramelized onion, followed by the cheese. The beans make the sandwich more filling, and the corn brings a sweetness that plays against the chiles' earthy heat. You could also add something fresh after cooking, like diced tomato, avocado, or fresh cilantro. For anyone who loves trying grilled cheese variations from around the world, a humble can of green chiles could be your next unexpected addition.