 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This recipe came out of a fundraiser cookbook. It has a very refreshing taste. Just be careful with the amount of cilantro, because if you don't love the taste of it, it can be overpowering. I serve this with Tostidos bowl chips because they are best for scooping. You can also substitute one can of Rotel tomatoes for one of the fresh tomatoes for a little bit more spice. I hope you enjoy! Ingredients:
1 large tomato (or 2 smaller) |
1 (4 ounce) can green chilies (it's the only size most grocery stores have) |
1 1/2 cups italian dressing (kraft house italian is best) |
1 cup colby-monterey jack cheese (finely shredded) |
1/2 cup green onion |
cilantro (to taste) |
black olives (optional) |
salt (to taste) |
pepper (to taste) |
garlic powder (to taste) |
Directions:
1. Chop tomato, green onions, cilantro, and black olives.
2. Mix all ingredients together.
3. Best if sits overnight in the refrigerator.
|
|