Chile Rellenos Monte Cristos

• 1 (4 ounce) canwhole roasted green chilies
• 8 large slice sourdough bread
• 4 slices deli sliced monterey jack cheese
• 4 slices deli sliced colby cheese
• 2 eggs
• 14 cup milk
• 1 teaspoon ground cumin
• powdered sugar (optional)
• thick & chunky salsa (optional)

1. Cut open chiles and remove any remaining seeds.
2. Equally divide the chiles over 4 slices of bread.
3. Top each with cheeses.
4. Place remaining slices on top.
5. In shallow bowl beat eggs, milk and cumin.
6. Dip each sandwish in the egg mixture, turn until covered and liquid has been absorbed.
7. Melt butter in large skillet over medium heat.
8. Place sandwishes in skillet.
9. Grill 3-4 minutes per side, or until browned and cheeses are melted.
10. Sprinkle with powdered sugar and serve with a spoonful of salsa, if desired.

green chilies, bread, deli, deli, eggs, milk, ground cumin, powdered sugar, chunky salsa

Taken from www.food.com/recipe/chile-rellenos-monte-cristos-223716 (may not work)