Ingredients

3 large eggs
1 cup half-and-half
8 slices french toast or 8 slices other white bread , cut diagonally , each 1/3 inch thick
1/3 lb monterey jack cheese , shredded
1 can diced green chilies
1/4 cup minced fresh cilantro
2 cups salsa
Chile French Toast is a unique variation of the classic French toast and is perfect for those who enjoy a little bit of spice in their breakfast. It combines the creaminess of half-and-half, the sharp flavor of Monterey Jack Cheese and the spiciness of chilies, all sandwiched between two slices of bread, making for a delicious, filling breakfast that will please your taste buds. This breakfast dish also comes with the added benefit of not requiring any fancy equipment and can be cooked easily by anyone, making it perfect for busy families.

Instructions

1.In a large bowl, whisk together eggs and half-and-half until well combined.
2.Place a non-stick pan over medium heat and melt some butter on it.
3.Dip each bread slice diagonally into egg mixture, coating well.
4.Place the bread slices on the pan and sprinkle Monterey Jack cheese and diced green chilies over each slice.
5.Place another bread slice on top to make a sandwich and press gently to seal.
6.When the bottom slice is lightly browned, flip the sandwich until the other side is toasted and cheese is melted.
7.Take out of the pan and sprinkle fresh cilantro leaves on top, serve with salsa.

PROS

This French toast is a twist on the traditional recipe, with a spicy kick and cheesy goodness that is hard to resist.
Quick and easy to make, it’s perfect for a weekend brunch or special occasion breakfast.

CONS

This recipe is quite heavy and high in calories due to the cheese and half-and-half.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Despite the high calorie content, the eggs and cheese in this recipe provide a good source of protein and calcium, while the green chilies are rich in vitamin C and antioxidants. Additionally, the cilantro helps to aid digestion and reduce inflammation.

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