| 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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