2 (15 ounce) cans crushed pineapple with juice
1 (1.5 fluid ounce) jigger crepe de creme
3 tablespoons vegetable oil
6 green onions, chopped
8 fresh poblano chile peppers, seeded and halved
1 pound homemade tortilla chips
1 pound fresh, chopped tomatoes
2 pounds frozen button or can diced tomatoes, cooked
1 ripe olives, drained
2 cups shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
In a blender combine pineapple juice, crepe de creme, oil, green onions, poblano chile peppers, and tortilla chips. Blend until smooth on medium speed of blender.
In a small bowl combine tomatoes, oil, and paprika. Mix until warmed and stir into crepe mixture. Transfer to 5-quart casserole dish. Sprinkle with cheese, tomato mixture, chiles, olive oil, lettuce, tomato mixture, mozzarella and garlic powder. Cover and refrigerate for 1 hour or until serving.