photo by Stephanie Y.
- Ready In:
- Slice the bread into 1/2-inch thick slices. Toast on one side.
- Mix chilis with butter, garlic, mayo, and cheese.
- Spread on untoasted side of bread slices.
- Broil until cheese is light brown and puffy. Serve at once.
- Cheese mixture can be made ahead of time and stored in the refrigerator until ready to use.
Questions & Replies
Got a question? Share it with the community!
These are absolutely addicting, according to DD (and me too) - though she ate almost half of this recipe herself - I made 12 slices...thank goodness I didn't make more. These are so easy to make and I was surprised by the flavors...the mayo kind of threw me, but it blends really well with the butter, cheese, and chilis once baked - I used a whole 4 ounce can of chilis for 12 slices and it was perfect. This was a huge hit for dinner tonight as I mentioned, and DD said I HAVE to make these again. Thanks for posting - made for ZWT8 and the Herbaceous Curvaceous Honeys !
Creamy and oh so wonderful! I had these for dinner and now I can't wait to serve them to guests over the holidays. I'll just make the cheese mixture in advanced so all I will have to do is heat them up! A definite repeat! Edit: I have to say this has become a new family favorite. I made it for Christmas and everyone absolutely loves it!
These were good. We reduced the recipe by half as their are only 4 of us. We made the kids without green peppers and the adults with. I would make these again. We did use colby jack cheese as that is all we had on hand and I didn't want to go out in -24 degree weather to get other cheese. lol We also used roasted green peppers from our garden this summer we had previously frozen.