Pulled Pork Green Chile Cheese Melt – I am New Mexico

Pulled Pork Green Chile Cheese Melt

Pulled Pork Green Chile Cheese Melt—(October 18, 2016)—If you’re from New Mexico, then you know that there’s no greater combo than green chile and cheese. Am I right? Well, just about. Anything with green chile tastes good, as long as it’s not some off the wall addition to something. There’s another thing that American’s love, and that’s pulled pork. Whether it’s barbecued or smoked, or both, it wouldn’t mind making friends with New Mexico’s beloved green chile. This recipe is the perfect example of how you can turn something wonderful, into something that’s even more wonderful—by adding just a few extra ingredients. In this case, New Mexico Green Chile.

Pulled Pork Green Chile Cheese Melt / Closet Cooking

Pulled Pork Green Chile Cheese Melt / Closet Cooking


  • 1/2 tomato (diced)
  • 1/4 cup green chile
  • 2 slices bread
  • 2 tbsp butter
  • 1/2 cup pulled pork
  • 2 slices cheddar cheese (you may substitute with cheese of your choice)


Spread butter on one side of each piece of bread, Turn stove on to a medium-low heat. Add remaining butter and one slice of bread, butter-side down, then add one slice of cheese, half the green chile and half of the diced tomatoes, then add the pulled pork, the other half of the green chile and tomatoes, the second slice of cheese, and the second slice of bread. Tend the sandwich, making sure that the heat is not too high or not too low (With the extra ingredients, you have to cook slower than normal, unless your pulled pork is piping hot), to keep the bread from over-toasting. Once the cheese on the bottom slice has begun to melt, flip sandwich and repeat. Once the cheese has melted and the bread is a golden brown color, serve and enjoy.


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