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Chiles Rellenos Sandwiches

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled chile relleno sandwiches. —Gladys Hill, Qulin, Missouri
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 servings

Ingredients

  • 1 can (4 ounces) chopped green chiles, drained
  • 6 slices white bread
  • 3 slices Monterey Jack cheese
  • 2 large eggs
  • 1 cup 2% milk
  • 3 tablespoons butter
  • Salsa, optional

Directions

  • Mash green chiles with a fork; spread over 3 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.
Nutrition 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.

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Reviews

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Average Rating:
  • margaretnolde
    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!