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.
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.
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.
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.
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.
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:
Mexican Ground Beef Casserole Recipe
Black Bean Soup Recipe (w/ Green Chiles)
Tater Tot Nachos (Totchos)
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 Recipe
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
- 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
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.
4 1/2″ thick slices of bread?! Do you mean thick slices of bread that are 4 1/2″ wide?
Yes. 4 1/2 thick slices. That would be some pretty thick bread! I’ll make that more clear thank you for the feedback.
Do you actually dredge thru the flour and then the egg. Would have thought the other way around.
Yes, flour then egg, the egg won’t stick to the bread well without the flour dusting.
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
I can’t not stand eating anything hot, so can I use sweet small peppers instead?
Sure! Use whatever heat you prefer.
Hatch green chili comes in mild variety!! A unique taste sensation, in fact, they’re addicting!!
Sounds wonderful except for the canned green chiles. I’m using Anaheim chiles…that is what Chile Rellenos are made with.
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!
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
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.
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.
That sounds delicious! I surely will.
Thank you.
Butter and oil have different heat thresholds, using a combination gives the flavor of butter, but with a higher capacity for heat.
Just out of curiosity — why do you butter the bread and then fry it in oil?
Got it can’t wait to try this recipe. Great.
Great! Let me know how it goes!
lgranados@comcast.net
Thank you so much but was wondering how to print this??
The print button is under the picture on the top right… next to the save button!
My gosh I should have know. Thank you.
No worries!