In a medium bowl, combine the butter, mayonnaise, garlic and salt together with a hand mixer. Fold in the cheese and the green chiles. Cover and refrigerate for 1-2 hours.

Slice the baguette into ½-inch thick slices and arrange on a foil lined baking sheet.

Turn on the broiler in your oven and place the top rack about 4-inches from the heat source. Place a heaping scoop of the butter mixture onto each slice of bread, spreading all the way to the edges.

Broil for 4-6 minutes, rotating the pan 180-degrees about halfway through, until the tops are nicely browned and bubbly. Watch closely to ensure the toasts don’t burn.

Serve immediately.