Aztec Platter Recipe - Cooking Index
Aztec Platter Recipe - Cooking Index
| 1 x | Refried beans | |
| 1 x | Taco seasoning mix | |
| 3 | Ripe avocados - mashed | |
| 1/3 cup | Sour cream | |
| 2 tablespoons | Fresh lemon juice | |
| 2 x | Garlic - pressed | |
| 1 x | Chopped green chiles - drained | |
| 4 | Green onions with tops - chopped | |
| 1/2 lb | Grated cheddar cheese | |
| 1/2 lb | Monterey jack cheese - grated | |
| 12 | Pitted ripe olives - sliced | |
| 1 | Tomato - diced (large) | |
| Fresh parsley or cilantro leaves - for garnish | ||
| A bag of tortilla chips - for accompaniment |
Use a 10-12-inch diameter glass shallow round plate (glass makes a pretty presentation, like it does with trifle).
Layer 1, mix the refried beans and taco seasoning; spread onto plate, not quite to the edge.
Layer 2: mash avocadoes with sour cream, lemon juice, and garlic; spread on top of bean layer.
Layer 3: Sprinkle green chile and green onions on avocado layer.
Layer 4: Combine cheeses and sprinkle over chile layer.
Layer 5: Lay sliced olives and tomato cubes in a wedge-shaped design.
Decorate with parsley and cilantro.
Serve with chips and spreading knives and a pitcher of margaritas.
Source:
Small Restaurant on the Left Bank in Paris
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