CHICAGO STYLE CHILE RELLANO DIP (Recipe Courtesy of: Jennifer Braley)

2 - Lg. TOMATOES (Peeled)
4 - GREEN ONIONS
2 - GARLIC Cloves (Minced)
1 - 4 0z. Can GREEN CHILES
1 - 4 oz. Can Chopped BLACK OLIVES
3 Tbsp. - OLIVE OIL
1 1/2 Tbsp. - Balsalmic VINEGAR
1 Tbsp. - Minced Fresh Herbs - CILANTRO or PARSLEY
Fresh Ground SEA SALT & PEPPER to Taste

COMBINE the above ingredients in a bowl.
CHILL & SERVE with Tortilla Chips

NOTE:
To easily peel fresh tomatoes; cut a small "x" into the bottom of each tomatoe & carefully lower the tomatoes into boiling water until skins just begin to loosen / split (30-60 seconds). Use a slotted spoon to transfer tomatoes from the boiling water to an ice water bath & peel when cool.

Enjoy!

Mom's MONTANA Mexican Cream Cheese Roll-ups (Recipe Courtesy of: Jennifer Braley)

1 - 8 oz. Package CREAM CHEESE (Room Temperature)
1 - 4 oz. can Diced GREEN CHILES
1 - 4 oz. can Chopped Ripe BLACK OLIVES
4 - Chopped GREEN ONIONS (including the green stalks)

COMBINE the above ingredients in a small bowl.
MIX the ingredients by hand until thoroughly combined.
SPREAD the mixture evenly onto Fajita-size Flour Tortillas.
ROLL-UP each flour tortilla.
CHILL the rolls (wrapped in saran) for at least 1 hour.
SLICE each flour tortilla roll into bite-size spirals when ready to serve.

NOTE:
- They are fantastic served alone or can be served with fresh salsa for dipping.
- Depending on the size of the flour tortillas used and/or the amount of mixture spread on each, it should yield 3-5 rolls.
- A wooden rice paddle (used in making sushi) works best for mixing and spreading the mixture onto the flour tortillas - a rubber spatula will also work.

Enjoy!