CHILE RELLENOS MONTE CRISTOS
1 (4 ounce) can whole roasted green chiles
8 large slices sourdough bread
4 slices Sargento Deli Style Sliced Monterey Jack Cheese
4 slices Sargento Deli Style Sliced Colby Cheese
2 eggs
1/4 cup milk
1 teaspoon ground cumin
1/4 cup butter or margarine
Powdered sugar (optional, for serving)
Thick and chunky salsa (optional, for serving)
Cut open chiles and remove any remaining seeds. Equally divide the chiles over 4 slices of bread. Top each with Monterey Jack and Colby cheeses. Place remaining bread slices on top.
In shallow bowl, beat eggs, milk and cumin until blended. Dip each sandwich in the egg mixture, turning carefully to coat until all liquid is absorbed by all sandwiches equally.
Melt butter in large skillet over medium heat. Place sandwiches in skillet. Grill (in batches if necessary) 3 to 4 minutes per side, or until browned and cheese has melted. Serve immediately. Serve with powdered sugar sprinkled on top and a spoonful of salsa, if desired.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Potato Recipes and More, Easy Home Cooking, Vol. 1, No. 38, February/March 2004 |