Green Dip, Chililadas and jalapeno margaritas.
I call it Green Dip because is it green and dip and not exactly guac. I roasted tomatillos, onion, green onions, garlic, poblanos, serrano, jalapeno and tossed that in the food processor along with avocados, lime juice, salt and a bunch of cilantro. Let that marry in the frig overnight, and be vigil not to peak at it on its wedding night or it will blush and not be green, and that is excellent with chips and/or veggies. You can also add cream cheese to this for a different texture and to tame the heat for the faint of heart.
Chililadas are made just like you would make enchiladas except I use chili, no beans, instead of the usual enchilada roasted chili pepper gravy. Top that with pico de gallo and your mouth will cry for happy.
I am not a beans in my chili kind of guy. However, I do like beans.
Beans, beans, the musical fruit, the more you eat, the more you toot,
The more you toot, the better you feel so eat beans at every meal.
Anyone can share their menu with you but who gives you such high-brow prose?
