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

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