Torched Hatch Chile and Pimento Grilled Cheese

Torched Hatch Chile and Pimento Grilled Cheese


How to Torch Hatch Chiles

  1. To blister the Hatch chiles, lightly coat them in oil and place on a sheet pan or a surface that is resistant to high heat. Turn the TS8000 torch on and move the flame over the surface of the peppers until they are charred on all sides. 
    Torching peppers
  2. After the chiles are charred on all sides, put in a paper or a plastic bag and close it in order to allow the chiles to steam.
    Plastic bag
  3. After about 10 minutes, pull the charred skins right off of the peppers.Remove the stem and seeds, then chop into small dice for the recipe. 

How to Make Pimento Grilled Cheese

  1. Combine mayo, torched Hatch chiles, pimentos, hot sauce, pepper, onion, cayenne pepper in medium bowl.  Add cheddar cheese and cream cheese and stir until well combined.  Refrigerate at least 2 hours (covered).
    Mixed ingredients
  2. Heat a skillet to medium heat.  Assemble grilled cheese by lightly spreading mayo or butter on one side of each slice of bread.  Add 1/4 cup of pimento cheese in between two slices of bread and put in skillet with butter or mayo side down.
  3. Continue to cook each grilled cheese until the outside of the bread is golden brown and the cheese has melted.  Continue with remaining slices of bread. 
    Grilled cheese
  4. Cut each grilled cheese in half, grab some napkins and enjoy!
    Grilled cheese served

What You'll Need


DuraCast™ 8000 Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 8oz sharp cheddar cheese (freshly grated)
  • 4oz cream cheese (softened)
  • 1/3 cup mayo
  • 2 Hatch chiles, blistered, peeled and chopped
  • 4oz pimentos (jarred and chopped)
  • 1/2 tsp hot sauce
  • 1/4 tsp ground black pepper 
  • 1 tsp minced onion
  • Dash of cayenne pepper (optional)
  • Salt to taste