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Chile Relleno Sandwiches Recipe

Chile Relleno Sandwiches Recipe

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled sandwiches stuffed with chilies and cheese. —Gladys Hill, Qulin, Missouri
TOTAL TIME: Prep/Total Time: 25 min. YIELD:3 servings


  • 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


  • 1. 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.
  • 2. 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 sandwich (calculated without salsa): 388 calories, 22g fat (12g saturated fat), 194mg cholesterol, 713mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 16g protein.

Reviews for Chile Relleno Sandwiches

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margaretnolde User ID: 3376276 222789
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!"

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