1 (2 ounce) can sliced green chile peppers
1 (1 ounce) square unsweetened chocolate pieces
3 tablespoons butter
1 cup milk
1 cup crushed cream cheese
6 tablespoons chopped almonds
1 3/4 cups shredded Swiss cheese
In a medium bowl, mix green peppers, chocolate pieces and butter. Shape mixture into 1 tablespoon balls. Use a spatula or spoon to flatten balls. Place in plastic wrap and refrigerate them.
Spoon crushed cream cheese and chopped almonds into plastic wrap and refrigerate mixture until thoroughly chilled.
Frost with crushed cream cheese, beating egg until stiff. Beat slightly with spoon, then quickly fold egg into cream cheese mixture. Blend gently with sharp knife or pastry blender until well blended. Spread rolls onto baking sheets and refrigerate for 1 hour. Placing brownie rolls onto cookie sheets and remaining brownie rounds onto envelopes or bowls for storage. Refrigerate leftover brownie rolls.