| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Thai |
Fixed |
6 |
Servings |
INGREDIENTS
| 4 |
|
Potatoes; cut in 1" cubes |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
|
Clove garlic; crushed |
| 1 |
c |
Mushrooms; sliced |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Chile cream cheese; diced |
| 1/2 |
c |
Provolone cheese; cubed |
| 1 |
|
Avocado; peeled, pitted, diced |
| 1 |
tb |
Fresh cilantro; chopped |
|
|
Thai sweet chilli sauce |
INSTRUCTIONS
Saute the potato cubes in the oil until browned and almost cooked. Add the
garlic and mushrooms and stir-fry until soft. Season to taste with salt and
pepper and sprinkle with the chile cream cheese and provolone. Let the
cheeses melt slightly then stir in the avocado. Top with cilantro and serve
with the Thai sweet chilli sauce. Note: If Chile Cream Cheese is not on
hand, dice plain cream cheese and add l l/2 teaspoons chopped hot fresh red
chiles.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Sally Hammond
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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