Wowchos
Yield
4 servingsPrep
40 minCook
5 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic
heads, fresh, separated into cloves and peeled |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
red onion
chopped |
|
| 1 | can |
green chili peppers
or 4 oz. |
*
|
| ⅓ | cup |
pimento stuffed green olives
sliced |
*
|
| 1 ½ | cups |
monterey jack cheese
grated, with jalapeno pepper |
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
scallions, spring or green onions
tops, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
garlic
heads, fresh, separated into cloves and peeled |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
red onion
chopped |
|
| 1 | can |
green chili peppers
or 4 oz. |
*
|
| 79 | ml |
pimento stuffed green olives
sliced |
*
|
| 355 | ml |
monterey jack cheese
grated, with jalapeno pepper |
|
| 1 | x |
cilantro
chopped |
*
|
| 1 | x |
scallions, spring or green onions
tops, chopped |
*
|
Directions
Coat garlic cloves with oil and bake in a 375℉ (190℃) oven for 30 minutes, or until soft and golden.
Cover metal baking pan (approximately 9 x 12 inches) with overlapping tortilla chips.
Distribute garlic, onion, chiles and olives evenly over the chips.
Cover with cheese and bake at 400℉ (200℃) for 5 minutes or until cheese melts.
Top with cilantro and green onion and serve.
