Sandwiches, Wraps & Panini
Chile Rellenos Monte Cristos
Prep Time: 5 min | Cook Time: 15 min | Servings: 4 | Calories: 485
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Prep Time
5 min
Cook Time
15 min
Servings
4
Calories
485
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.
Ingredients
- 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)
Directions
- 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.
- 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.
