Chile Rellenos Sandwiches

  • 1 (4 ounce) can chopped green chiles, drained
  • 6 slices bread
  • 3 slices Monterey jack cheese
  • 2 eggs
  • 1 cup milk
  • 2 to 4 tablespoons butter or margarine
  • Salsa (optional)
Mash chiles with a fork; spread on three slices of bread. Top with cheese and remaining bread. In
a shallow bowl, beat eggs and milk; dip the sandwiches.
Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until golden brown on both sides
and cheese is melted, adding additional butter if necessary.
Serve with salsa if desired.
Yields 3 servings.

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