Tuesday, December 18, 2007

Josefinas (Toast with Chile Cheese)

1 (1/2 pound) slender baguette
1 cup shredded jack cheese
2 (4 ounce) cans diced green chiles
1/2 cup minced sweet onion
1/2 cup sour cream
3 cloves garlic, peeled and minced
1/4 teaspoon paprika
Cut baguette in half horizontally.
In a bowl, mix shredded cheese, chiles, onion, sour cream, garlic and paprika.
Spread mixture evenly over cut sides of baguette. Dust lightly with more paprika. Set, cheese
mixture up, on a 17 x 14-inch baking sheet.
Broil 4 inches from heat until topping is puffy and lightly browned, about 6 minutes. Serve warm.

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