Denver Green Chili
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Recipe of the Week - 2/1/09

Garlic Onion Chiledillas
(party appetizer)

Hot Peppers
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Now we have dishes for Oscar niight. Alright, alright,
so we all want to serve fabulous green chili, right?
Well, I've already published lots of champion green
chili recipes, see the 2002 and 2006 world champions
for my real favorites. I prefer the 2002, but the 2006
is quicker to prepare and also really good. Also try
Old Fashioned Colorado Green Chili (with tomatoes).

Like garlic and onion?? This is sure to please, but
it's not a diet dish. These are addictive.

Garlic Onion Chiledillas

Note: These do not stick together as well as quesadillas -
we don't have the sticky cheese to hold them together.
But if you use a sharp knife they work just fine.

Ingredients:

2 whole heads garlic
1/2 tbsp olive oil

1/3 cup olive oil
2 cups finely minced or grated red onions
1 1/2 tbsp butter
1 tbso sugar
1 tbsp balsamic vinegar
2 1/2 tbsp grated parmesan cheese
1/2 cup diced green chiles
2 tbsp mayonnaise
1 tbsp minced fresh cilantro
6 large flour tortillas

Preparation:

1. Preheat oven to 375 degrees. Cut the top 1/2 inch off the garlic heads
and discard. Place the garlic on a large piece of foil and pour the 1/2
tbsp olive oil over it. Wrap tightly and roast until soft and starting to brown,
about 45 to 50 minutes.
2. Meanwhile, sautee the onions in the 1/3 cup olive
oll for 5 minutes over medium heat. Add the butter,
sugar, and balsamic vinegar. Cook, sitrring to caramelize.
Remove from heat and let cool.
3. Once cool, mix the onions with the green chiles, parmesan,
mayonnaise and cilantro in a bowl. Squeeze the roasted
garlic out of their skins and stir into the onion mixture. Refrigerate
for at least a half hour.
4. Spread the mixture evenly on three tortillas and top each one
with another tortilla. Cover and refrigerate until just before ready to
serve.
5. 10 minutes before serving, Heat each one in a large ungreased
skillet over medium heat until lightly browned and crisp. Flip once
and brown the other side. Be careful when flipping not to let them
come apart.
6. Cut into wedges using a very sharp knife and serve.


Preparation time: about 30 minutes (not including garlic
roasting.
Serves: about 10
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Assembling Garlic-Onion Chiledillas



Garlic-Onion Chiledillas


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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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