May is Guest Chef Month at A Passionate Plate!

We’re giving friends, family, and our readers a chance to share their favorite recipes with us. I’m happy to kick things off with a recipe from my earliest mentor in the kitchen… my mom!

Post and recipe by Helen Oswald:

Put away the chips and salsa and try this new (but old) easy appetizer for your Cinco de Mayo celebration! Your guests will gobble them up!

I’ve been making these tasty, little bites for over 45 years and haven’t changed a single thing in the recipe. There are other versions out there, but I can guarantee this is a California original given to me by an East Bay friend in the late 1960’s.

The ingredients are very reminiscent of my early California eating experiences. Things like sourdough bread, Monterey Jack cheese, and green chiles. Back then I’d never even heard of canned green chiles and now they are a staple in my pantry.

These are so good and easy to make that you’ll want to double the recipe. They may not even make it to the platter but get eaten right off the baking sheet.


Recipe Type: Appetizer
Author: Helen Oswald, Guest Chef on A Passionate Plate
A creamy, zesty melted cheese and green chile mixture on lightly toasted sourdough bread. Serve them hot from the oven – they will get gobbled right up.
  • 1 large sourdough baguette or a package of 6 – 6″ sourdough French Rolls
  • 4 oz. grated medium cheddar cheese
  • 4 oz. grated Monterey Jack cheese
  • 1 cup mayonnaise
  • 1 small can chopped mild green chiles
  • 1 to 2 dashes hot sauce
  • Dash of garlic salt
  1. Preheat oven to 325 degrees.
  2. Slice the sourdough baguette or rolls into 1/4 inch slices and set aside.
  3. Combine the remaining ingredients in a bowl and hand stir to mix.
  4. Spread the mixture on the sourdough slices and place on a baking sheet.
  5. Bake at 325 degrees until the cheese starts to bubble.
  6. Watch closely! You don’t want the cheese to burn.
  7. Cool slightly before serving.
  8. Garnish with chopped cilantro if desired.



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