| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 8 | Chilaca chiles -or- | |
| 7 | Poblano chiles – charred | |
| and peeled with stems | ||
| seeds and veins removed | ||
| 2 | T | Fresh lime juice |
| 2 | T | Finely chopped white onion |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g