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Categories:
olive oil chilies cheese onion tomatoes Cheddar cheese plain yogurt cucumber garlic olive oil white vinegar salt
Viewed: 61 - Published at: 2 years agoIngredients
- 1 Tbsp. olive oil
- 1 (4 oz.) can diced Ortega chilies
- 1 lb. Monterey Jack cheese, grated
- 1/2 medium onion, diced
- 1 (16 oz.) can stewed tomatoes
- 1 lb. mild or sharp Cheddar cheese, grated
- 16 oz. plain yogurt
- 1 cucumber
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 Tbsp. white vinegar
- salt and pepper to taste
Method
- Line a strainer with a paper towel or coffee filter.
- Spoon in yogurt and allow to drain up to 6 hours (I find 1 to 2 hours is usually enough).
- Peel, seed and grate cucumber onto paper towels and allow to drain a few minutes.
- Combine all ingredients in a bowl and refrigerate at least 2 hours.
- Makes 2 cups.
