| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Holiday |
30 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Monterey Jack, grated |
| 4 |
oz |
Can green chilies, chopped |
| 1 |
pk |
Won ton skins |
| 2 |
|
Large ripe avocados |
| 3 |
tb |
Fresh lime juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground coriander |
| 2 |
ts |
Minced green onion |
| 3 |
tb |
Mayonnaise |
INSTRUCTIONS
GUACOMOLE DIP
Mix cheese and green chilies. Place 1 ts mixture on won ton skin and fold
like an envelope. Fry in 2" of hot oil, until brown, turning so that both
sides will be brown. Drain. Serve hot with guacomole dip.
For dip: Mash pulp of avocado and blend in lime juice. Add remaining
ingredients and blend until smooth. Cover and refrigerate until used.
From the Colorado Cache Cookbook!
Posted to MM-Recipes Digest V3 #253
Date: Mon, 16 Sep 1996 07:04:49 -0700
From: bj3@ix.netcom.com (BJ)
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”