12 (8 ounce) cans diced green chile peppers, drained
6 tablespoons butter
1 cup sliced onion
6 (3 ounce) slices hot cross buns
1/2 cup sliced cheese
1/2 cup sliced mushrooms
Heat oil in a shallow dish or bowl in small saucepan, over medium heat. Saute diced green pepper, onion and hot cross bun in oil until liquid is absorbed. Stir in cheese. Press mixture into another shallow dish/bowl in small saucepan. Return to large heat and stir together mushrooms and peppers. Remove from heat. Set aside.
Dissolve butter in large skillet over medium heat. Stir in chile peppers and heat slightly. Remove from heat. Drain, reserving 1 tablespoon butter and about 2 tablespoons grease. Stir in cheese and mushrooms. Cover and cook 1 minute to melt. Serve hot.