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. Well really anything with green chiles is a “love at first site” for me. Or grilled cheese. Really, how can you go wrong?
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.
We get our chile from Chilemonster.com, be sure to check them out and order your own!
Don’t forget to PIN this recipe!
- 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
- 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 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.