Chile Rellenos Monte Cristos
Prep Time: 5
Cook Time: 15
Serves: Serves: 4
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.