Chile Relleno Monte Cristo Recipe
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
798 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Relleno Monte Cristo Recipe
Description
Chile Relleno Monte Cristo Recipe starts with slices of bread buttered on one side, layered with cheddar and pepper jack cheeses and a roasted, peeled, and chopped green chile such as Hatch, poblano, or Anaheim. The sandwich is then seared in vegetable oil until golden and crispy on both sides. Afterwards, the sandwich is dredged carefully in flour and salt-seasoned beaten egg, which forms a light coating that crisps when cooked again. The combination of melted cheese and mild heat from the green chiles makes this sandwich flavorful and satisfying. Roasting and peeling the chiles softens them and removes bitterness, adding depth to the filling.
The sandwich can be served hot as a hearty meal or snack. Cheese melts into a creamy layer around the tender roasted chile, contrasting with the toasted bread exterior. The batter coating adds a slight crispness that enhances texture.
To roast chiles, blister the skin under broiler heat, steam in an airtight bag to loosen skin, then peel. Alternatively, canned green chiles that are drained and dried can be used to save time. Handling the dredging step briskly prevents the batter from burning on the stovetop.
Ingredients
- 4 lices bread I used a round of Italian, 1/2-inch thick
- 2 tablespoons butter
- 4 lices cheddar cheese thin
- 4 lices pepper jack cheese thin
- 2 green chiles such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
- 1/2 cup flour
- 2 egg lightly beaten
- salt dash
- vegetable oil enough to coat the bottom of a large skillet or frying pan
Instructions
- Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.
- On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.
- In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don't turn it off.
- Working at a brisk pace (you don't want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.
- Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.
- Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.
- Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches!
- If you've tried this recipe, come back and let us know how it was!
Notes
- Roast and peel the chiles to remove bitterness and develop flavor before assembling the sandwich.
- You can substitute fresh chiles with canned green chiles drained and patted dry to skip roasting.
- Maintain medium heat to avoid burning the batter-coated sandwich during final cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 798 kcal
% Daily Value*
| Calories | 798kcal | 40% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 302mg | 101% |
| Sodium | 970mg | 40% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 846mg | 85% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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