Serves: 2
Total Calories: 234
1. Prepare the chile. Then, remove the stem from the chile, and cut in half lengthwise. Set aside. Remove some of the soft inside from the bottom half of each roll to create a hollow. Spread all 4 halves with butter.
2. Heat a large dry nonstick skillet and warm the rolls, cut side down until lightly toasted, about 2 minutes. Layer each roll bottom with 1/2 of the warm beans, 1/2 of the cheese, 1 tablespoon of salsa, and 1/2 of the roasted chile. Cover with the roll tops. Serve at once with more salsa on the side, if desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Poblano Chile, Beans, and Cheese Sandwiches recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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