2 (10 ounce) cans Italian-style diced tomatoes with green chile peppers
1 (2 ounce) can minced green chilies
1 (15 ounce) can whole peeled tomatoes with green chiles, drained
1/2 cup grated Parmesan cheese
1 cup mayonnaise
1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon oregano
1 teaspoon dried basil leaves
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried marjoram
4 to 8 sandwich size slices bacon
1 small onion, cut into forks
1 tablespoon olive oil
Place the tomatoes in a large, resealable plastic bag. Wash soil and set aside. Set basil aside.
In a large bowl blend diced tomatoes, chiles, poblano chile peppers, blue cheese, poblano chile peppers, cheese, mayonnaise, onion and marjoram.
Set aside. Combine oil, brown sugar, salt, pepper, vinegar and poblano chile peppers. Mix well. Spread prepared salad over the tomato mixture. Cover and refrigerate overnight.
Place sandwich-sized slices of bacon on and around the lettuce and tomato mixture. Tuck lettuce edges under and roll up. Top with onion, poblano chile peppers and egg of any variety.