| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
California |
Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked chicken — chopped |
| 1/2 |
c |
Monterey jack cheese — |
|
|
Shredded |
| 1/2 |
c |
Cheddar cheese — shredded |
| 1 |
|
Avocado — diced |
| 1/2 |
c |
Olives — chopped |
| 1 |
|
Tomatillos — chopped |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Garlic powder |
| 1 |
ts |
Onions — chopped |
|
|
Black pepper |
| 2 |
tb |
Mayonnaise |
| 1 |
ts |
Green chiles — minced |
| 2 |
ts |
Sun-dried tomatoes, |
|
|
Oil-packed — minced |
INSTRUCTIONS
* A tomatillo is also known as a Mexican Cherry tomato. ** Use a dash of
onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with mayonnaise,
using more or less as desired. Mound in 4 decorative serving dishes,
sprinkle the minced green chilies and minced sun-dried tomatoes on top.
Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light
lunch.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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