- 3 large fresh poblano chiles
- 1 jalapeño chile
- 4 ounces feta cheese (about 1/2 cup)
- 1/4 cup low-fat sour cream
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons fresh lemon juice
- 18 (1/2-inch-thick) baguette slices
- Extra-virgin olive oil
- Poblano chiles are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.
- Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, 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. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.
- Prepare barbecue (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 sliced poblano chile, and serve.