Chile Rellenos Sandwiches


  • 1 (4 ounce) can chopped green chiles, drained
  • 6 slices bread
  • 3 slices Monterey jack cheese
  • 2 eggs
  • 1 cup milk
  • 2 to 4 tablespoons butter or margarine
  • Salsa (optional)


  1. Mash chiles with a fork; spread on three slices of bread.
  2. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches.
  3. Melt 2 tablespoons of butter in a large skillet.
  4. Cook sandwiches until golden brown on both sides and cheese is melted, adding additional butter if necessary.
  5. Serve with salsa if desired.

Yield 3 servings.

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