Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Cooked chicken -- chopped |
½ cup | Monterey jack cheese -- |
\N \N | Shredded |
½ cup | Cheddar cheese -- shredded |
1 \N | Avocado -- diced |
½ cup | Olives -- chopped |
1 \N | Tomatillos -- chopped |
½ teaspoon | Chili powder |
¼ teaspoon | Garlic powder |
1 teaspoon | Onions -- chopped |
\N \N | Black pepper |
2 tablespoons | Mayonnaise |
1 teaspoon | Green chiles -- minced |
2 teaspoons | Sun-dried tomatoes, |
\N \N | Oil-packed -- minced |
* A tomatillo is also known as a Mexican Cherry tomato. ** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour. Serve with corn chips or crisp-fried tortillas as a light lunch.
Recipe By : Jo Anne Merrill