• slender sourdough French bread
• butter
• strips of green chilis (canned are fine)
• Monterey Jack cheese
1. Cut medium-thin slices from a long, slender loaf of sourdough French bread and butter them.
2. Cut some long, peeled and seeded green chilis into ¼-inch strips. Thickly slice some Monterey Jack cheese and cut the slices into bits about 1½ inches long by ½ inch wide.
3. Wrap 2 or 3 of the green chili strips around each piece of cheese in a coil pattern and put 1 such piece on each slice of bread. If the chili strips are to short or uneven, cut them into shorter pieces and just lay the chilis over the cheese in slanting stripes.
