Chiles Rellenos Sandwiches

Lunch

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled chile relleno sandwiches.

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 3 servings.

Ingredients

1 can (4 ounces) chopped green chiles, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional

Instructions

1. Mash green chiles with a fork; spread over 3 slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended.
2. In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet; toast 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining butter and sandwiches. If desired, serve with salsa.

Nutrition Facts

1 sandwich (calculated without salsa): 388 calories, 22g fat (12g saturated fat), 194mg cholesterol, 713mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 16g protein.