2 (4 ounce) cans Mexican-style diced tomatoes with green chile peppers
2 (3 ounce) cans diced mixed vegetables
2 (6 ounce) cans chopped black olives
7 ounces shredded Monterey Jack cheese
In a blender, combine diced tomatoes with green chili peppers, mixed vegetables, olives, cheese, and tomato puree. Blend, refrigerate and serve.
Ok, so I didn't follow the recipe exactly.... they were a little dry I bought bags of chia flakes instead of single eggs & doubled the mushroom slime.. but other than that this is a great base recipe & great idea! Mine turned out lousy & I just thought it sounded smelly so I pressed it more & blended it & called it an epitome (& that just didn't feel quite right so I would dub mine an epiphany.) But assuming my canvas was too small I didn't cover it completely & it kept getting dudsier & the dough too thick, I just stuck strawberries in the middle & thickened it just a bit & broiled those first & gently toasted with the other if at first called for, (took about 45 minutes2 tbsp lemon juice &
I liked this a lot.- would spread no mayo-good JARED!
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