Cottage Cheese and Chili Salad

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Cottage Cheese and Chili Salad - print recipe

Yield:

Ingredients:

FOR THE SALAD
1.0 l	Cottage cheese, large or small curd
1 can	(small) whole green chilis, drained and chopped
1/2 cup	Sliced pimento-stuffed green olives
2	Green onions, sliced, both green & white parts
1	Clove garlic, minced fine
2 tsp	Good-quality chili powder or to taste
1 tsp	Ground cumin or to taste
1/2 tsp	Dried oregano -OR-
2 tsp	Chopped fresh oregano
	Salt & black pepper to taste
FOR THE GARNISH
	Corn tortillas
	Oil for frying
	Pimento-stuffed green olives
	Tomato, quartered

Method:

Combine salad ingredients and chill at least one hour to let flavors meld.

Meanwhile cut the corn tortillas in half and then crosswise in 1/4 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 )

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