3 (8 ounce) cans diced green chile peppers, drained
1 large onion, cut into 1/2-inch strips
1 pound Swiss cheese, cubed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
3 green onions, sliced
4 slices Cheddar cheese
2 (1 ounce) squares unsalted butter
2 teaspoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 cup diced green chiles
4 (8 ounce) cans tomato paste
3 cups chopped onion
1 (8 ounce) can tomato soup
1 (12 ounce) can diced cherry tomatoes
2 (31 ounce) cans sliced mushrooms
In a large resealable plastic bag, mix the chiles, cheese and salt. Cover the bag and refrigerate for at least 1 hour.
Stir the flour into the chiles, cheese and salt, then mix in the garlic powder, paprika, green onions and green chiles. Spoon the mixture into a medium bowl, cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
While the mixture is chilling, preheat oven to 350 degrees F (175 degrees C).
Spread 1/3 of the chile mix over the bottom of a 9x13 inch baking dish. Place the onion mixture over the bread, edge up. Cover the edges with a towel and arrange the other 3 pieces of chile mix over the onion layer. Batter will be sticky. Sprinkle the cheese over the bread. Spoon the tomato and tomato soup over the cheese. Sprinkle the cherry tomatoes over the soup and tomato. Sprinkle the olive oil over the top.
Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned. Serve hot or cold.