Chile Relleno Monte Cristo

Are you ready to have your mind blown with the BEST grilled cheese sandwich there ever was? Chile Relleno Monte Cristo is going to do it for you.

Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style. #montecristo #chilerelleno www.savoryexperiments.com


 

Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style.

Double the crunch, double your pleasure! Remember those gum commercials? Kudos to the advertising agency that still has that slogan stuck in my head 20+ years later.

Make sure you PIN Chile Relleno Monte Cristo!

Chile Relleno style recipes have been one of my most popular genres, basically any combination of chile, cheese, bread, egg and flour, so I continue to concoct different variations of the same few ingredients.

Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style. #montecristo #chilerelleno www.savoryexperiments.com

I say chile relleno style because none of them are traditional chile rellenos and the haters want to hate, hate, hate. I am here to say that it is okay, haters. I get it.

No, this is not a chile relleno, nor am I claiming it to be one. But it is the same genre using the same base ingredients and whether you like it or not, they are delicious!

Wanda S. says: “I’ve never had a sandwich this delicious before!”

Today I married a traditional Monte Cristo sandwich (or Croque Madame Sandwich) with a Chile Relleno to create a Chile Relleno Monte Cristo Sandwich and it was love at first sight.

Let’s be honest, anything with green chiles is a “love at first site” for me. Or grilled cheese. Really, how can you go wrong?

Monte Cristo sandwiches used to be super popular but fell from grace, probably due to two reasons. The first being they are a pain in the butt to prepare. Battering and frying a sandwich with many layers isn’t the easiest task.

Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style. #montecristo #chilerelleno www.savoryexperiments.com

The second is that people are starting to watch their waistlines a little more and let’s be honest, a towering, fried double sandwich doesn’t fit the bill.

But I throw caution the wind on the weekends and trade out my salad for something with a little more piazza (and fat) and this weekend, it happened to be my Chile Relleno Monte Cristo.

Kevin H. says: “This is SO good!! Added a slice of ham and dipped in a Raspberry Chipotle jam. “

This bad boy has double the crunch because I fried it twice. First like a regular grilled cheese sandwich and the second time dredged in flour and egg to produce the Monte Cristo crust.

Close up of chile relleno monte cristo sandwich

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.

Check out my other recipes using green chile:

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Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style. #montecristo #chilerelleno www.savoryexperiments.com

Tools for making Chile Relleno Monte Cristo Sandwich:

Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range. 

Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.

Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!

Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style. #montecristo #chilerelleno www.savoryexperiments.com
Chile Relleno Monte Cristo slices on a plate

Chile Relleno Monte Cristo Recipe

4.29 from 32 votes
Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

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! 

Video

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.

Nutrition

Calories: 798 kcal, Carbohydrates: 29 g, Protein: 36 g, Fat: 51 g, Saturated Fat: 31 g, Cholesterol: 302 mg, Sodium: 970 mg, Potassium: 194 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 1580 IU, Vitamin C: 5.4 mg, Calcium: 846 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 798
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chile relleno, monte cristo
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 3 stars
    In the narrative you say flour then egg for dredge in, but in the video you dredge in egg first then flour. Which is correct?

  2. Thank you for sharing. These look delicious. I am glad I watched the video. The written instructions read: “5. Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.” You did the opposite.

    Thanks again

  3. hi, in your video for monte cristo sandwich you dip in egg then flour but in your directions you say dip in flour then egg. Which is the best way? Thanks!

    1. Hi Cyndi! I literally sitting here laughing out loud. This video has been out for nearly two years and myself nor anyone else has ever noticed that the video is backwards! Or at least they snickered at the mistake and didn’t leave me a comment to let me know. Thanks for pointing that out to me. It is flour, then egg šŸ™‚ I don’t even think I have the raw footage to fix the error, I might have to make it again, but who is going to complain about making this sandwich again? LOL. I hope you enjoy!

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

    1. Yes, flour then egg, the egg won’t stick to the bread well without the flour dusting.

  7. 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

  8. 4 stars
    Sounds wonderful except for the canned green chiles. I’m using Anaheim chiles…that is what Chile Rellenos are made with.

    1. 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!

    2. 5 stars
      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 jalapeƱo chili.

      In Mexico they sometimes even use reconstituted dried chilis

    3. 3 stars
      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.

      1. 3 stars
        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.

  9. Butter and oil have different heat thresholds, using a combination gives the flavor of butter, but with a higher capacity for heat.