From: Corporate sous chef Trevor Williams. Yield: 16 servings. Grilled Poblano Relish: 8 poblano chiles, cut in half, seeded and grilled 1 yellow onion, peeled, quartered and grilled ½ cup prepared lime cilantro vinaigrette Sandwich: 16 English muffins, split 2 cups salsa verde 48 slices Serrano ham 16 eggs, scrambled ½ cup Mexican cheese blend 128 pieces fresh cilantro leaves For grilled poblano relish: Cut chiles and onion into thin slices; place in bowl. ...

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