Thursday, June 24, 2010

Ortega Chili Bread


I love get togethers at our house. Early in our marriage I used to stress over them. I would worry about having enough food, cooking the food properly, would everyone like it? Now I don't worry. Not that all my dishes are perfect or come out as planned (I will tell you about the re-fried beans another time) but now I figure that my friends love me for me and not my cooking. Just don't tell me if it's the other way.

I really love appetizers. I always ruin my dinner with the snacks before. I don't mean to but it's food you normally don't eat! My friends know that I love this course and are nice enough to let me do the appetizers. Don't get me wrong, I have been given other courses to cook but they know I have a soft spot (my growing stomach er backside) for it. Or maybe they just love my snacks.

I have my true favorites. I could very well make chips and salsa or the kids favorite, ranch dip and Ruffles each and every time but I like to make something "new" every time we gather. The men tend to like spicy stuff. Maybe it's because they are drinking beer and spicy and beer go hand and hand. I've never seen men go crazy over spicy artichoke dip like these men did. And these are MEN! One told me that I should have made a dish for the BBQ crew. OK!

I love to experiment. I love to find an amazing recipe and completely change it. This is the case with Ortega Cheese Bread. This recipe originated from Pioneer Woman's Olive Bread. Her recipe is decadent. But not for my crew. It would be best served at a book club or Bonko. But the basis of the recipe has become many recipes. That is why we cook and share recipes-to inspire others to cook and create.

Ortega Chili Bread

1 loaf French Bread
3 cans of Ortega Chilis (you could mix this up and do one HOT)
2 stalks Green Onions (scallions)
1 jar of pimentos diced
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterrey Jack Cheese, Grated

Slice bread lengthwise down the middle
In a bowl combine all ingredients


Spread over French bread
Bake on a cookie sheet in a preheated 325 degree oven for 40 minutes.

1 comments:

Pam said...

What a great appetizer! This sounds and looks delicious! You're so right about cooking and friends!

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