Directions:
- Prepare medium heat grill.
- Char poblano and jalapeno chilies until blackened all over. Wrap chilies in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor. Add feta, sour cream, chopped fresh dill and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours.
- Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.
- Prepare barbecue grill to medium-high heat. Brush 1 side of baguette slices with extra virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly slices poblano chile, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.07 Kcal (2437 kJ) | ||
| Calories from fat | 96.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 20.18mg | 7% | |
| Sodium | 1368.88mg | 57% | |
| Potassium | 253.82mg | 5% | |
| Total Carbs | 100g | 33% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 20.07g | 40% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 107.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 262.66 Kcal (1100 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 16% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 7% | |
| Sodium | 617.72mg | 57% | |
| Potassium | 114.54mg | 5% | |
| Total Carbs | 45.12g | 33% | |
| Sugars | 0.41g | 4% | |
| Dietary Fiber | 2.59g | 23% | |
| Protein | 9.05g | 40% | |
| Vitamin C | 3.3mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 48.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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