| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Tex-Mex | Tex-mex, Dairy, Appetizers | 4 | Servings |
INGREDIENTS
| 3/4 | c | Flour; sifted |
| 1/2 | ts | Salt |
| 1/4 | c | Shortening |
| 1/3 | c | Cheese; grated |
| 3 | tb | Green chili & juice; chopped |
| 1 | Egg white; (slightly beaten) | |
| Coarse salt |
INSTRUCTIONS
BRADSHAW BDGM08B Drain chiles and reserve liquid. Sift flour & salt; cut in shortening. Stir in chiles & cheese. Sprinkle mixture with reserved juice, adding water if necessary to make enough liquid to moisten flour so dough can be pressed into ball. Roll out dough to thin sheet (1/4" thick). Cut into 1/2x4" strips. Brush with egg white & sprinkle with coarse salt. Bake on lightly greased cookie sheet in 425 F oven about 12 minutes, until lightly brown. From the Chili-Lovers Cookbook. Posted to MC-Recipe Digest V1 #760 by Nancy Berry <nlberry@prodigy.net> on Aug 25, 1997
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