Heather Berryhill shares a recipe for a southwestern chicken and cheese panini.
Southwestern Chicken & Cheese Panini INGREDIENTS 2 cups fresh cilantro, leaves and stems, packed
4 garlic cloves
4 large Hatch Green Chile, roasted, peeled
Juice of 1 lime
1/4 cup olive oil
1 pinch salt
1⁄4 cup mayonnaise
1 tablespoon canned chipotle chile puree
1⁄2 teaspoon sugar
4 slices sourdough bread, 1/2 inch thick
2 slices habanero or pepper jack cheese
2 slices sharp cheddar cheese
3 slices rotisserie cooked chicken, torn into pieces
Wash and dry Hatch green chiles. Put green chiles on the grill or over open ﬂame on gas cooktop. Flip to roast chiles until charred on all sides. Remove chiles from heat and place in ziplock plastic bag or in a baking dish with plastic wrap to cover. Allow to steam for 10-15 minutes. After steaming, remove chiles. Rub or peel charred skin oﬀ. After charred skin is removed, cut oﬀ top of chiles. Split open and remove all seeds. Set aside.
Puree a can of chipotles in adobo in blender. Pour pureed chipotles into small bowl. Add mayo and sugar. Stir and set aside.
Process cilantro, garlic, roasted Hatch chiles, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming smooth paste.
Spread each slice of bread with butter on one side. Put one buttered side down on panini press, ﬂat griddle, or in heavy cast iron skillet. Spread cilantro pesto on inside, bottom slice. Spread Chipotle mayo inside, top piece. Layer bottom slice with rotisserie chicken and cheese slices. Place top bread slice, butter side up.
Toast in panini press or on ﬂat griddle with a weight on top. Cook over medium heat. Brown both sides until crispy and golden and cheese is oozing out sides. Remove from heat. Let set for 2-3 minutes. Slice in half and serve.
Cook Time: 5-7 minutes