Chile Relleno Monte Cristo slices on a plate

Chile Relleno Monte Cristo

Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chile relleno, monte cristo
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 798kcal
Author: Jessica Formicola
Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style.
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  • 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


  • 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! 



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 It is the only site I trust for fresh and flavorful chiles.


Calories: 798kcal | Carbohydrates: 29g | Protein: 36g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 302mg | Sodium: 970mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1580IU | Vitamin C: 5.4mg | Calcium: 846mg | Iron: 3mg