Cottage Cheese And Chili Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 1 | qt | Cottage cheese, large or |
| small curd | ||
| 1 | small whole green chilis | |
| drained and chopped | ||
| 1/2 | c | Sliced pimento-stuffed green |
| olives | ||
| 2 | Green onions, sliced both | |
| green & white parts | ||
| 1 | Clove garlic, minced fine | |
| 2 | t | Good-quality chili powder or |
| to taste | ||
| 1 | t | Ground cumin or to taste |
| 1/2 | t | Dried oregano -OR- |
| 2 | t | Chopped fresh oregano |
| Salt & black pepper to taste | ||
| Corn tortillas | ||
| Oil for frying | ||
| Pimento-stuffed green olives | ||
| Tomato, quartered |
INSTRUCTIONS
Combine salad ingredients and chill at least one hour to let flavors meld. Meanwhile cut the corn tortillas in half and then crosswise in 1/4 inch strips and deep-fry in oil until crisp. Drain on paper towels and let cool. Serve salad on a bed of the crispy tortilla strips and garnish with olives and tomatoes. This is authentic Alaskan Tex-Mex Dutch cooking 8~) Posted to Recipe Archive - 09 Mar 97 by ted by: sschneider@pop.adn.com on Mar 9, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1508
Calories From Fat: 207
Total Fat: 24.2g
Cholesterol: 36.2mg
Sodium: 4855.3mg
Potassium: 2212.1mg
Carbohydrates: 196.1g
Fiber: 24.5g
Sugar: 35.6g
Protein: 134.6g