How to make it

  • To roast chilies:
  • Slit poblano chilies along 1 side and discard seeds.
  • In a 10X15-inch pan, lay 6 poblano chilies in a single layer.
  • Broil 4-inches from heat, turning often, until skins are charred on all sides, about 10-15 minutes.
  • Set aside until they are cool enough to handle.
  • When ready, peel chilies and discard skin and stems.
  • Slice into strips.
  • In a bowl, combine hard cooked eggs, mayonnaise, onion, lime and cumin.
  • Cover and refrigerate for 30 minutes to 1 hour.
  • When ready to eat:
  • Lay bread slices in a single layer onto a baking pan.
  • Bake at 450° for 5-7 minutes. Depends on how toasted you like it.
  • Remove and turn bread over.
  • Top equally with chilies, egg salad and shredded cheese.
  • Broil 6-inches from heat, until cheese is melted. About 3-4 minutes.

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    maywest ate it and said...
    any thing with chilies works for me . i will have to try this one for sure.
    Was this review helpful? Yes Flag
  • bluntmen2001 11 years ago
    this sounds relly good. i'll have to try this.
    Was this review helpful? Yes Flag

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