Double Crunch Chile Relleno Monte Cristo Sandwiches

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*I received product compensation in exchange for this post, however all thoughts and opinions are my own. 

Chile Relleno recipes have been one of my most popular genres, so I continue to concoct different variations of the same few ingredients. Today I married the traditional Monte Cristo with a Chile Relleno to create a Double Crunch Chile Relleno Monte Cristo Sandwich and it was love at first sight.  ell really anything with green chiles is a “love at first site” for me.  If you have the same problem, you might like my Mexican Food Pinterest board-come join! 
 
Double Crunch Monte Cristo Sandwiches combines lots of cheese and mild green chiles with the famous monte cristo preparation. Excellent choice for lunch or dinner.

So first of all, why is it “double crunch”? Because I fried it twice, silly. First like a regular grilled cheese sandwich and the second time dredged in flour and egg to produce the Monte Cristo crust. Without the first fry, you run the risk of mushy bread on the inside. It also allows the cheese from either side of the crust to melt together which makes for easier handling while dredging.  Lots of cheese and mild green chiles make for a mouthwatering sandwich. 

Double Crunch Monte Cristo Sandwiches combines lots of cheese and mild green chiles with the famous monte cristo preparation. Excellent choice for lunch or dinner.
4.0 from 5 reviews
Double Crunch Chile Relleno Monte Cristo Sandwiches
 
Prep time
Cook time
Total time
 
Double Crunch Monte Cristo Sandwiches combines lots of cheese and mild green chiles with the famous monte cristo preparation. Excellent choice for lunch or dinner.
Serves: 2
Ingredients
  • 4 slices ½-inch thick bread (I used a round of Italian)
  • 2 tablespoons butter
  • 4 thin slices cheddar cheese
  • 4 thin slices pepper jack cheese
  • 2 green chiles, such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
  • ½ cup flour
  • 2 eggs, lightly beaten
  • Dash of salt
  • Vegetable oil, enough to coat the bottom of a large skillet or frying pan
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.
  6. 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.
  7. Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches!
Notes
To roast chiles, place on a hot grill in under the broiler until the skin blisters, then place hot, soft chiles into a an airtight bag, close tightly and allow to steam. The skin should easily peel off.
If you don't wish to use fresh chiles, you can purchase an 8-ounce can whole or diced green chiles, drained and patted dry and skip this step.
You can order Hatch Green Chiles and other varieties from ChileMonster.com. It is the only site I trust for fresh and flavorful chiles.

If you also like Mexican Food, check out my Mexican Food board on Pinterest!  

Also check out these chile recipes: 

Chile Relleno Casserole

BBQ Chicken Stuffed and Bacon Wrapped BBQ Chiles

Chile Relleno Quiche

Chile Rellano Bites 

Chile Verde Burritos 


Comments

  1. Kat says

    Sounds wonderful except for the canned green chiles. I’m using Anaheim chiles…that is what Chile Rellenos are made with.

    • Savory Experiments says

      Hi Kat! I totally prefer fresh chiles as well, many of my readers don’t have access to them. While canned is certainly not ideal, it’s better than no cheesy, delicious sandwich at all!

    • ouija147 says

      Awesome, I’ve have been using green chilis in grilled cheese from probably thirty years. But never thought to “Monte” them.

      Two big thumbs up!

      FYI Kat:

      Chili Relleno originated in Puebla Mexico and used poblano peppers.

      In America you find anything from pasilla, Hatch, anaheim, or even jalapeño chili.

      In Mexico they sometimes even use reconstituted dried chilis

    • Linda says

      Not really. California restaurants yes, but in Mexico they use different chilies from different regions just like Tamales. My husband is from Sinaloa, Mexico so we make ours with 2 slices of Serrano chili, 2 slices of potatoes, and 2 slices of carrot.Also we use Spanish olives inside with the chili boiled pork, or chicken until it shreds perfectly. We make our masa with lots of cooked pork lard, lots of chili (hot)powder, and salt, and pepper, and the juices from the boiled pork.We cook it the old way, and it’s the best I have ever tasted. I can cook anything but my specialty is Mex and German. When you make your relleno, I make a delicious sauce to put over it using Green, red, and orange bell peepers with tomatoes, and onions. I cook it until the flavors come together as you don’t want it mushy. As you serve then you place the sauce on so it doesn’t get mushy. I also use Mexican cheese any other kind is not a authentic Relleno I hope you will try doing these they are hard work, but I enjoy the work,but for a lunch I tried these bread ones that are on this site, and they were good.

      • Linda says

        Not really. California restaurants yes, but in Mexico they use different chilies from different regions just like Tamales. My husband is from Sinaloa, Mexico so we make ours with 2 slices of Serrano chili, 2 slices of potatoes, and 2 slices of carrot.Also we use Spanish olives inside with the chili boiled pork, or chicken until it shreds perfectly. We make our masa with lots of cooked pork lard, lots of chili (hot)powder, and salt, and pepper, and the juices from the boiled pork.We cook it the old way, and it’s the best I have ever tasted. I can cook anything but my specialty is Mex and German. When you make your relleno, I make a delicious sauce to put over it using Green, red, and orange bell peepers with tomatoes, and onions. I cook it until the flavors come together as you don’t want it mushy. As you serve then you place the sauce on so it doesn’t get mushy. I also use Mexican cheese any other kind is not a authentic Relleno I hope you will try doing these they are hard work, but I enjoy the work,but for a lunch I tried these bread ones that are on this site, and they were good.

  2. mike chavez says

    I can’t wait to try this recipes they looks so good. I fact I’m going to make the casserole today for dinner
    Mike Chavez

    • Savory Experiments says

      Yes. 4 1/2 thick slices. That would be some pretty thick bread! I’ll make that more clear thank you for the feedback.

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    • Savory Experiments says

      4 slices 1/2 inch thick bread, I changed the wording around to make it more clear. Thanks for the heads up! 9 inches would be A LOT of bread!

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