| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Tomatoes; peeled, seeded, chopped, (I used 8 oz of some Aji-Fatali sauce I'd made) |
| 2 |
tb |
Canned chopped jalapenos; (I used 3 large fresh ones and a couple of Bolivian rainbows) |
| 1 |
pk |
(10-oz) frozen spinach; thawed and squeezed dry |
| 2 |
c |
Grated Monterey Jack cheese; about 7 oz, (I used smoked Provolone) |
| 8 |
oz |
Cream cheese; (I used Neufchatel) |
| 1 |
c |
Half-and-half |
| 1 |
tb |
Red wine vinegar; (I used some vinegar I'd used to preserve some habs) |
| 2 |
cn |
(2.2 oz) sliced black olives; drained |
|
|
Salt and pepper |
|
|
Tortilla chips |
INSTRUCTIONS
November 1989 Bon Appetit
Heat oil; saute onion until soft. Add tomatoes and chiles; cook 2 minutes.
Transfer to mixing bowl and add next 5 ingredients. (I used an electric
mixer.) Combine thoroughly. Stir in olives. Season with salt and pepper to
taste. Spoon mixture into baking dish and bake at 400 until bubbly and top
is brown, about 35 minutes. (I used the microwave). Serve with tortilla
chips. (I used a hollowed-out round semolina bread as a serving container.)
And there you have it. This recipe is pretty flexible, as there are plenty
of elements you can play with, as I did. Have fun with it.
Posted to CHILE-HEADS DIGEST by Alexandra Soltow <pamra@rockland.net> on
Jul 29, 1999, converted by MM_Buster v2.0l.
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