Aztec platter
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 oz) refried beans |
| 1 | Envelope taco seasoning mix | |
| 3 | Ripe avocados; mashed | |
| ⅓ | cup | Sour cream |
| 2 | tablespoons | Fresh lemon juice |
| 2 | Cloves garlic; pressed | |
| 1 | can | (4 oz) chopped green chiles; drained |
| 4 | Green onions with tops; chopped | |
| ½ | pounds | Grated cheddar cheese |
| ½ | pounds | Grated Monterey jack cheese |
| 12 | Pitted ripe olives; sliced | |
| 1 | large | Tomato; diced |
| Fresh parsley or cilantro leaves; for garnish | ||
| A bag of tortilla chips; for accompaniment | ||
Directions
Use a 10-12-inch diameter glass shallow round plate (glass makes a pretty presentation, like it does with trifle). For layer 1, mix the refried beans and taco seasoning; spread onto plate, not quite to the edge. Layer 2: mash avocadoes with sour cream, lemon juice, and garlic; spread on top of bean layer. Layer 3: Sprinkle green chile and green onions on avocado layer.
Layer 4: Combine cheeses and sprinkle over chile layer. Layer 5: Lay sliced olives and tomato cubes in a wedge-shaped design. Decorate with parsley and cilantro. Serve with chips and spreading knives...and a pitcher of margaritas :-)
Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@...> on Mar 8, 1998