Sandwiches, Wraps & Panini

Chile Rellenos Monte Cristos

Prep Time: 5 min  |  Cook Time: 15 min  |  Servings: 4  |  Calories: 485
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Chile Rellenos Monte Cristos
Prep Time
5 min
Cook Time
15 min

Get creative with this recipe and make a sandwich that takes your taste buds on a journey. Each pepper in this dish is stuffed with Sargento® Sliced Colby-Jack Cheese for optimal cheesy goodness and placed between sourdough bread dipped in a special batter that will fry up on a skillet perfectly.

  • 1 can (4 oz.) whole roasted green chiles
  • 8 large slices sourdough bread
  • 8 slices Sargento® Sliced Colby-Jack Cheese
  • 2 eggs
  • 1/4 cup milk
  • 1 tsp. cumin
  • 1/4 cup butter or margarine
  • Powdered sugar (optional)
  • Chunky-style salsa (optional)
  1. Cut open chiles; remove any remaining seeds. Divide the chiles over 4 slices of bread. Top each with 2 slices cheese. Place remaining bread slices on top.
  2. 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.
  3. 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.

Serving Size 4

Calories 485

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 28.70g 44%
Sat. Fat 16.70g 80%
Mono Unsat. Fat 7.90g
Poly Unsat. Fat 1.90g
Cholesterol 163mg 55%
Sodium 1126mg 45%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Sugars 0g
Protein 21g
Vitamin A 168RE
Vitamin C 19mg 32%
Calcium 369mg 36%
Iron 4mg 17%