Double Crunch Chile Relleno Monte Cristo Sandwiches

Double Crunch Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and mild green chiles gently fried to golden perfection and then battered and fried like a Monte Cristo. Double the crunch, double your pleasure!

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.

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.

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?

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.

We get our chile from Chilemonster.com, be sure to check them out and order your own! Scroll on down to see even more fabulous chile recipes like Chile Relleno Casserole or Chile Verde.

Chile Relleno Breakfast Casserole is a family favorite with eggs, two types of cheese and mild green chiles!

Also make sure to watch how to prepare your own Double Crunch Chile Relleno Monte Cristo Sandwich!

 

Make sure to PIN Double Crunch Chile Relleno Monte Cristo!

4.16 from 20 votes
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.
Double Crunch Chile Relleno Monte Cristo Sandwiches
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
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.
Course: Main Course, Main Dish
Cuisine: Mexican
Servings: 2
Author: Jessica at Savory Experiments
Ingredients
  • 4 slices 1/2-inch thick bread I used a round of Italian
  • 2 tablespoons butter
  • 4 slices cheddar cheese thin
  • 4 slices pepper jack cheese thin
  • 2 green chiles such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
  • 1/2 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!
Recipe 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.

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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.

Comments

Cyndi

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!

    Jessica at Savory Experiments

    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 🙂 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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Auntiepatch

4½-inch thick slices bread

Huh? Really? 4 1/2″ thick slices X2 slices = 9″ of bread

    Savory Experiments

    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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Kevin Huff

This is SO good!! Added a slice of ham and dipped in a Raspberry Chipotle jam. 🙂

Jaik

4 1/2″ thick slices of bread?! Do you mean thick slices of bread that are 4 1/2″ wide?

    Savory Experiments

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

Jean

Do you actually dredge thru the flour and then the egg. Would have thought the other way around.

    Savory Experiments

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

mike chavez

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

Carmen Ramirez

I can’t not stand eating anything hot, so can I use sweet small peppers instead?

    Savory Experiments

    Sure! Use whatever heat you prefer.

    Sharon Foster-Cox

    Hatch green chili comes in mild variety!! A unique taste sensation, in fact, they’re addicting!!

Kat

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

    Savory Experiments

    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

    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

    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

      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.

      Savory Experiments

      That sounds delicious! I surely will.

Jessica Formicola

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

Anonymous

Just out of curiosity — why do you butter the bread and then fry it in oil?

lgranados

Got it can’t wait to try this recipe. Great.

lgranados

Thank you so much but was wondering how to print this??

    Wilma

    The print button is under the picture on the top right… next to the save button!

      Linda

      My gosh I should have know. Thank you.

        Savory Experiments

        No worries!

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