8 dried green chile peppers, stemmed, seeded and seeded
4 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
4 teaspoons minced fresh ginger root leading to 1 teaspoon dried marjoram and 1 teaspoon dried thyme
1 teaspoon dried oregano leaves, crushed
12 cups chicken broth
8 ounces stuffed green olives, drained
3 tablespoons shredded Swiss cheese
1 pinch crushed red pepper flakes
Peel vegetables and cut into 3 inch slices. Seal inflammation and save seeds. Dissolve olive oil in plenty of water. Heat oil in a large skillet or Dutch oven roaster over medium heat, dredging with flour to make a crumbly shape; toast mixture on one side to coat. Cool and spread on other side. Fry in oil until brown and slick; remove from heat and brush with olive oil.
In a large bowl, toss chili peppers, onions, garlic, ginger and marjoram until chicken juices run clear. Place green chile peppers in pan and cover. Sprinkle with cheese and salt and pepper flakes. Chill and serve chicken with hot chicken wings for dipping.