Chili Rellenos, the classic Mexican dish of cheese-stuffed fried poblano peppers, gets the sandwich treatment today. Ooey-goey, cheesy and loaded with flavor, for such simple sandwiches they’re are supremely good.
Chili Rellenos Sandwiches
1 (4 ounce) can chopped green chilies
6 slices white bread
3 slices Monterey Jack cheese
1 cup milk
3 tablespoons butter
Salsa, to serve, optional
1. Mash green chilies with a fork; spread over three slices of bread. Top with cheese and remaining bread.
2. In a shallow bowl, whisk eggs and milk until blended.
3. In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of sandwich in egg mixture. Place in skillet and toast 2-3 minutes on each side or until golden brown and cheese is melted.
4. Repeat with remaining butter and sandwiches. If desired, serve with salsa.
Makes 3 sandwiches
Recipe from Country Woman Magazine
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Check out Twin Brother on the band’s Website, where you can learn of upcoming shows in Wisconsin and buy their music.