GREEN CHILE & CHEESE TOASTS
Steps:
- Slice the complete loaf and toast or broil initially to a very light golden hue. Spread very thinly the olive oil on the toasts. Place approximately 1 teaspoon of green chile of each toast. Place several very thin slices of the white vermont chedder on the top of the green chile. Return to broiler for approximately 2 minutes or until the cheese is melts and turning golden. DO NOT OVER COOK! Place on a serving tray and garnish with chopped fresh cilantro (ideally organic, please wash 3-5 times in advnec in ice cold water in order to remove ALL dirt and grit!)
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Kiven Emmanuel
[email protected]I love the green chile cheese toasts!
Malik Mubasshir
[email protected]These toasts are the perfect appetizer or snack.
Leah Simpson
[email protected]I made these toasts in my air fryer and they turned out perfectly crispy.
Lilian Adhiambo
[email protected]These toasts are a great way to use up leftover bread.
Tarun Halder
[email protected]I followed the recipe exactly, but my toasts didn't turn out as cheesy as I expected.
STEAR erikral
[email protected]I thought these toasts were a little bit bland. I added some extra spices and they were much better.
Mono Abbasi
[email protected]I love the versatility of these toasts. You can use any kind of bread or cheese that you like.
Grace Bongisiwe
[email protected]These toasts are so easy to make, but they look and taste like they came from a fancy restaurant. I'm definitely going to make them again.
0bliviixus
[email protected]I made these toasts for my family and they raved about them. Even my picky kids loved them!
Babatunde Olalowo
[email protected]These toasts are the perfect comfort food. They're cheesy, gooey, and oh-so-satisfying.
Fifie Beauty
[email protected]I've been making these toasts for years and they're always a crowd-pleaser. The combination of green chiles, cheese, and bread is just irresistible.
Rana Muhammad Abbas
[email protected]These green chile cheese toasts were a hit at my last party! They were so easy to make and everyone loved them. I especially liked the kick from the green chiles.