Lunch: Chile Relleno Sandwiches Recipe
Ingredients
1 can (4 ounces) chopped green chilies, drained
6 slices white bread
3 slices Monterey Jack cheese
2 large eggs
1 cup 2% milk
3 tablespoons butter
Salsa, optional
Instructions
Mash green chilies with a fork; spread over three slices of bread. Top with cheese and remaining bread. In a shallow bowl, whisk eggs and milk until blended.
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.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
