1 (2 ounce) package active dry yeast
2/3 cup white sugar
2 teaspoons salt
2 tablespoons margarine
12 fluid ounces lime juice
1 pint warm water (110 degrees F/45 degrees C)
1 (3.8 ounce) can sliced poblano chile peppers
1 (8 ounce) can salsa
1 (8 ounce) can sliced poblano chiles
Place yeast and sugar in the pan of a bread machine in the order recommended by the manufacturer. Select cycle; press Start.
At the same time, dissolve margarine in warm water. Allow to sit one hour.
Mix lime juice into yeast mixture, stirring constantly. Slowly pour in warm water, stirring constantly.
Pat the fully risen dough into the pan of the bread machine, filling the entire surface of the bread plate. Allow to rise to about 1/3 inch above the top of the plate.
Turn the machine over, and slowly remove dough from the pan into the bowl of warm water. Cover, and let cool overnight at room temperature.
In the morning, preheat oven to 350 degrees F (175 degrees C).
While dough is chilling, place chiles in the pan of the bread machine. Squeeze out the seeds, and place them into a separate large bowl. Mix the poblano chiles with lime juice. Cover and let cool.
Preheat oven to 425 degrees F (220 degrees C).
Roll out the freshly sliced poblano chiles and place on the prepared baking sheet. Cook for 5 minutes, then spread spread the poblano with taco seasoning and poblano chile sauce.
Bake in preheated oven for about 15 minutes, or until lightly browned.