Poblano Pepper Grilled Cheese

• 4 poblano peppers
• 1 14-oz can pinto beans
• 3 tbsp prepared salsa
• 1 pinch salt
• 1/2 cup shredded Monterey Jack or Cheddar cheese
• 2 tbsp low-fat plain yogurt
• 3 scallions, sliced
• 2 tbsp chopped fresh cilantro
• 8 slice sourdough bread

1. Saute pepper in a bit of oil until tender or you can also cook on grill.
2. Meanwhile, combine beans, salsa and salt in a medium bowl.
3. Mash the beans with a fork until they begin to form a paste (some can remain whole).
4. Combine cheese, yogurt, scallions and cilantro in a small bowl.
5. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
6. Heat a panini maker to high.
7. Spread 1/3 cup of the bean mixture on each of 4 slices of bread.
8. Top with a heaping tablespoon of the cheese mixture.
9. Place 2 pepper halves over the cheese.
10. Cover with the remaining slices of bread.
11. Grill the sandwiches in the panini maker until golden brown, about 4 minutes.
12. Cut in half and serve immediately.

peppers, pinto beans, salsa, salt, shredded monterey, lowfat plain yogurt, scallions, fresh cilantro, bread

Taken from cookpad.com/us/recipes/362127-poblano-pepper-grilled-cheese (may not work)