Yield: 6 Servings
Measure | Ingredient |
---|---|
2 larges | Tomatoes; chopped |
2 \N | Fresh Serrano or Jalapeno chiles; finely chopped |
1 small | White onion; chopped |
2 \N | Scallions; green part only, chopped |
2 \N | Large; ripe avocados, peeled, pitted; and halved |
3 tablespoons | Fresh cilantro; chopped |
1 tablespoon | Lime juice |
\N \N | Salt / garlic powder (up to) |
3 cans | Smoked oysters; drained |
2 cups | Shredded Monterey Jack |
\N \N | Lettuce leaves; tomato slices & warm tortillas |
CASA GRANDE
E. 200TH SOUTH, SALT LAKE CITY
WINE: J. LOHR CHENIN BLANC, 1983 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .