| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Tomatoes, peeled seeded |
|
|
chopped I used 8 oz of |
|
|
some Aji-Fatali sauce I'd |
|
|
made |
| 2 |
T |
Canned chopped jalapenos, I |
|
|
used 3 large fresh ones |
|
|
and |
|
|
a couple of Bolivian |
|
|
rainbows |
| 1 |
|
10-oz frozen spinach |
|
|
thawed and squeezed dry |
| 2 |
c |
Grated Monterey Jack cheese |
|
|
about 7 oz I used |
|
|
smoked |
|
|
Provolone |
| 8 |
oz |
Cream cheese, I used |
|
|
Neufchatel |
| 1 |
c |
Half-and-half |
| 1 |
T |
Red wine vinegar, I used |
|
|
some vinegar I'd used to |
|
|
preserve some habs |
| 2 |
|
2.2 oz sliced black |
|
|
olives drained |
|
|
Salt and pepper |
|
|
Tortilla chips |
INSTRUCTIONS
November 1989 Bon Appetit Heat oil; saute onion until soft. Add
tomatoes and chiles; cook 2 minutes. Transfer to mixing bowl and add
next 5 ingredients. (I used an electric mixer.) Combine thoroughly.
Stir in olives. Season with salt and pepper to taste. Spoon mixture
into baking dish and bake at 400 until bubbly and top is brown, about
35 minutes. (I used the microwave). Serve with tortilla chips. (I used
a hollowed-out round semolina bread as a serving container.) And
there you have it. This recipe is pretty flexible, as there are plenty
of elements you can play with, as I did. Have fun with it. Posted to
CHILE-HEADS DIGEST by Alexandra Soltow <pamra@rockland.net> on Jul 29,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Where love is, God is. #Henry Drummond”