Chile relleno grilled sandwiches
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (4-oz) whole green chiles; drained |
| 8 | slices | White bread |
| 4 | slices | Monterey Jack; 1-oz each |
| 4 | slices | Cheddar cheese; 1-oz each |
| 3 | tablespoons | Margarine or butter; softened |
Directions
Cut each chile into 4 pieces. To assemble sandwiches, top each of 4 slices of bread with 1 slice Monterey Jack cheese, ¼ of chiles and 1 slice Cheddar cheese; top with remaining bread slices.
Spread margarine on outside of each sandwich. Heat skillet to medium-high heat or griddle to 375 degrees. Cook sandwiches for 2-4 minutes on each side or until bread is golden brown and cheese is melted.
CALORIES: 440 SODIUM: 700MG CHOLESTEROL: 55MG FAT: 28G
CARBOHYDRATE: 27G SAT: 13G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, .