Green Chile Canapés – these 6-ingredient pretty little bites are the perfect, delicious start to any meal!
My childhood best friend’s mother, Dorothy Hartwell, grew up in Michigan and moved to Colorado in the early ‘60’s. Here, she quickly grew to love Mexican food, especially dishes with green chiles. I’ve always referred to Dorothy as my “second” mother because I spent almost as much time at the Hartwells as I did in my own home! Like my mom, Dorothy was an excellent cook and I have many fond memories of dinners in their home.
When Mrs. Hartwell passed away a few years ago, Katey, her sister Anne and brother David kindly shared their mom’s recipes with me. These Green Chili Canapés are one of my favorites. While the recipe makes around six dozen canapés, it can easily be cut in half. But as delicious as they are, you may not want to — since they always all seem to disappear!
Green Chile Canapés
Ingredients
- 4 pounds pumpernickel , 3 to 4 loves, or whole wheat cocktail bread, sliced*
- 1 cup butter, 2 sticks, softened (see tip below)
- 8 ounces mild green chiles, seeded, roasted and chopped**
- garlic , to taste, chopped, or shallots
- 2 cups Monterey Jack cheese, 8 ounces finely shredded
- 1 cup mayonnaise
Instructions
- Preheat broiler.
- Cut 1 1/2- to 2-inch rounds out of each slice of bread (not using crusts). Set aside.
- In a medium mixing bowl, stir together the butter, chiles and garlic or shallots. Spread a small amount evenly on one side of bread slices.
- In another medium mixing bowl, stir together the cheese and mayonnaise. Spread a thick layer on top of the chile mixture.
- Place canapés on baking sheets. Broil until puffy and lightly browned. Cool slightly, then serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
