Summary
- Difficulty:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yield: Serves: 4
- 29 people call this recipe a favorite
- Rating: (0 ratings)
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Chile Rellenos Monte Cristos
Ingredients
- 1 can (4 oz.) whole roasted green chiles
- 8 large slices sourdough bread
- 4 slices Sargento® Deli Style Sliced Monterey Jack Cheese
- 4 slices Sargento® Deli Style Sliced Colby Cheese
- 2 eggs
- 1/4 cup milk
- 1 tsp. cumin
- 1/4 cup butter or margarine
- Powdered sugar (optional)
- Chunky-style salsa (optional)
Directions
- Cut open chiles; remove any remaining seeds. Divide the chiles over 4 slices of bread. Top each with Monterey Jack and Colby cheeses. Place remaining bread slices on top.
- Beat eggs, milk and cumin in small bowl until blended. Dip each sandwich in egg mixture, turning carefully to coat until all liquid is absorbed by all sandwiches equally.
- Melt butter in large skillet over medium heat. Cook sandwiches 3 minutes per side until browned and cheese has melted. Serve with powdered sugar sprinkled on top and a spoonful of salsa, if desired.
