Spiced Melon Cocktail
INGREDIENTS:
2 tb Corn oil 1/2 c Shredded Cheddar cheese
1 Garlic clove, crushed Salt to taste
1 Onion, finely chopped Thin slivers fresh red and
1 Fresh green chili, seeded, -green chilies
-finely chopped Fresh parsley sprig (opt)
1 ts Hot chili powder Tortilla chips
1 cn Red kidney beans (15 oz)
2 tb Corn oil 1/2 c Shredded Cheddar cheese
1 Garlic clove, crushed Salt to taste
1 Onion, finely chopped Thin slivers fresh red and
1 Fresh green chili, seeded, -green chilies
-finely chopped Fresh parsley sprig (opt)
1 ts Hot chili powder Tortilla chips
1 cn Red kidney beans (15 oz)
Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes.
Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.
Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.
Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well.
Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.