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!
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Friday, June 5, 2009
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!
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!
Sunday, March 8, 2009
Black Eyed Pea Salsa
Hello girls! Since our last meeting, I promised to post the salsa I kept raving about! Well, I made it again this weekend and it is a must in the appetizer category!
Black Eyed Pea Salsa
2 cans black eyed peas (rinsed and drained)
1 can shoe peg corn (drained)
1 can rotel ( your choice)
1 can diced tomatoes (drained)
1 bunch green onions (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 package Seasons Zesty Italian dressing (make according to directions on package using red wine vinegar)
Marinate overnight!
***I eliminated one can of black eyed peas and used hot rotel. It has a really good and intense heat to it.*****
Posted by: Jessica Cietek
Black Eyed Pea Salsa
2 cans black eyed peas (rinsed and drained)
1 can shoe peg corn (drained)
1 can rotel ( your choice)
1 can diced tomatoes (drained)
1 bunch green onions (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 package Seasons Zesty Italian dressing (make according to directions on package using red wine vinegar)
Marinate overnight!
***I eliminated one can of black eyed peas and used hot rotel. It has a really good and intense heat to it.*****
Posted by: Jessica Cietek
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