Cottage cheese and chili salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Cottage cheese, large or small curd |
| 1 | can | (small) whole green chilis, drained and chopped |
| ½ | cup | Sliced pimento-stuffed green olives |
| 2 | Green onions, sliced, both green & white parts | |
| 1 | Clove garlic, minced fine | |
| 2 | teaspoons | Good-quality chili powder or to taste |
| 1 | teaspoon | Ground cumin or to taste |
| ½ | teaspoon | Dried oregano -OR- |
| 2 | teaspoons | Chopped fresh oregano |
| Salt & black pepper to taste | ||
| Corn tortillas | ||
| Oil for frying | ||
| Pimento-stuffed green olives | ||
| Tomato, quartered | ||
Directions
FOR THE SALAD
FOR THE GARNISH
Combine salad ingredients and chill at least one hour to let flavors meld.
Meanwhile cut the corn tortillas in half and then crosswise in ¼ inch strips and deep-fry in oil until crisp. Drain on paper towels and let cool.
Serve salad on a bed of the crispy tortilla strips and garnish with olives and tomatoes.
This is authentic Alaskan Tex-Mex Dutch cooking 8~) Posted to Recipe Archive - 09 Mar 97 by ted by: sschneider@... on Mar 9, 97