- 1 can (4 ounces) chopped green chilies, drained
- 6 slices white bread
- 3 slices Monterey Jack cheese
- 2 large eggs
- 1 cup 2% milk
- 3 tablespoons butter
- Salsa, optional
- Mash green chilies with a fork; spread over three slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended.
- In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa. Yield: 3 servings.
Originally published as Chili Rellenos Sandwiches in Country Woman July/August 1998, p35
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Reviewed Mar. 15, 2015
"This was a perfect solution at the end of a hot March day in California. Comes together quickly and don't have to turn on the oven. Great paired with a salad!"