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Chili Rellenos Sandwiches

 Chili Rellenos Sandwiches
Since I retired over 20 years ago, I don't cook as much anymore, but I love to make these zippy sandwiches.—Gladys Hill, Quilin, Missouri
3 ServingsPrep/Total Time: 25 min.


  • 1 can (4 ounces) chopped green chilies, drained
  • 6 slices white bread
  • 3 slices Monterey Jack cheese
  • 2 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.
Nutritional Facts: 1 serving (1 each) equals 388 calories, 22 g fat (12 g saturated fat), 194 mg cholesterol, 713 mg sodium, 31 g carbohydrate, 2 g fiber, 16 g protein.