4 1/2-inch thick slices bread (I used a round of Italian)
2 tablespoons butter
4 thin slices cheddar cheese
4 thin slices pepper jack cheese
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
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.
To roast chiles, place on a hot grill in under the broiler until the skin blisters, then place hot, soft chiles into a an airtight bag, close tightly and allow to steam. The skin should easily peel off.
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.