Turkey Cranberry Green Chile Sandwich
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
4 slices bread
4 slices Swiss cheese
6 roasted New Mexico green chiles, peeled and seeded
6 slices turkey breast
1/2 cup cranberry sauce
Instructions:
Heat skillet on medium flame. Butter one side of each piece of bread and place the buttered side down on skillet. Lay the cheese on top of one slice of bread, then layer the green chiles on top of the cheese. Place the turkey on top of the other slice of bread. Monitor the bread bottoms- they should turn golden but not black.
Meanwhile, the cheese should be melting too. Ideally, you want the cheese to be melted when the bread has turned a deep golden brown. Remove the sandwich from the pan and spread cranberry sauce on the turkey (or under the turkey if you prefer). Serve hot. Makes one sandwich.
Adapted from userealbutter.com