Cornbread Stuffing with Poblano Peppers
This is not your average stuffing recipe. The combination of peppers gives it a tasty zing! And it’s vegetarian and gluten-free.
You can add just about anything to your grilled cheese-try local, fresh corn!
Ingredients
- Ciabatta roll
- Unsalted butter, softened
- Shredded Oaxaca cheese
- Roasted corn
- Minced cilantro
- Salsa verde
Sandwich
- Roasted poblano pepper, cut in strips
Instructions
Slather ciabatta roll with butter.
Sprinkle shredded Oaxaca onto bottom half of roll and top with strips of roasted poblano peppers. Top peppers with another generous sprinkle of cheese and small amount of cilantro. Top with corn and generous sprinkle of cheese.
Drizzle with salsa verde and add the top of the roll. Gently press the together.
Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. When butter has melted and skillet is hot, place grilled cheese into skillet and cook 4—5 minutes or until toasted and cheese has melted. Flip grilled cheese and continue to cook for an additional 3—4 minutes.
Transfer grilled cheese to cutting board. Allow sandwich to sit for 3—5 minutes before cutting.
Recipe courtesy of Spoonforkbacon
Related Stories & Recipes
