Yield: 1 servings
|6||Fresh green chiles; roasted over wood chips, peeled|
|2||Roasted bell peppers|
|3 tablespoons||Extra Virgin Spanish Olive Oil|
|2||Cloves garlic; crushed|
|3 larges||Fresh tomatoes; peeled and finely chopped|
|1 cup||Shredded Longhorn or other cheese|
|Sea Salt and additional heat to taste|
Puree (liquefy) two roasted chiles and both bell peppers, the garlic, and about ¾ of one tomato (Ro-tel canned can be diced for this) in food processor. Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill. Warm some crusty bread. Serve.
Posted to CHILE-HEADS DIGEST by GarryMass@... on Jun 29, 1999, converted by MM_Buster v2.0l.