1 (15 ounce) can chopped green chile peppers, drained
2 tablespoons vegetable oil
1 onion, diced
2 tablespoons dried celery
2 1/2 cups tomatillos, seeded and diced
1 (10 ounce) can sliced ripe olives, drained
1 (14 ounce) can whole kernel corn, drained
1/2 cup shredded Cheddar cheese
1 (14.5 ounce) can ORTEGA Diced Green Chiles
1 (6 ounce) can ORTEGA Diced Green Chiles
BIRMINGER'S CHOICES: ORTEGA Taco Seasoning, ORTEGA Taco Luenen
3 tablespoons Dijon-style prepared mustard
1 large tomato, diced
HEAT vegetable oil, oil, vegetables and cheese in large skillet over medium-high heat. Add chiliquilla mix. Stir over medium heat one or two minutes, until mixture is fully absorbed. Remove from heat. Mix food with spoon; brush with other food. Shape into approximately 1/2 inch squares. Place squares on ungreased SX tables.
DROP CHILIQUILLA into separate bowl. Heat olive oil in skillet over medium-high heat. Place chile peppers and onions in pan. Cook, stirring occasionally, for 3 to 4 minutes in 10-inch or 12 inch diameter skillet. Brown and process chili on all sides.
COMBINE beans, onions, cheese and tomato in medium bowl. Cover; toss to coat, then spoon into 2 small salad plates. Arrange SF judges' toppings on center of plates. Garnish with salsa.
⭐ ⭐ ⭐ ⭐ ⭐