| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 8 | Chilaca chiles -or- | |
| 7 | sm | Poblano chiles – charred and peeled; with stems, seeds and veins removed |
| 2 | tb | Fresh lime juice |
| 2 | tb | Finely chopped white onion |
| 3 | tb | Finely crumbled 'queso fresco' or cream cheese |
| 1/4 | c | Creme fraiche or sour cream |
INSTRUCTIONS
Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST) From: Hazel Slone <hslone@freenet.columbus.oh.us> Subject: D. Kennedy recipes in Food & Wine Tear or cut the chiles lengthwise into thin strips. Place in a meduim bowl and stir in the rest of the ingredients. Set aside for the flavors to meld, about 30 minutes. Just before serving, stir thoroughly. Serve at room temperature. 8 servings. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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