Week 14 - Josefinas

 Josefinas

Recipe 14 - 52 in 2022

Appetizer #2

    This week's appetizer recipe comes from "Cooking With Love" by Vivian Rogers Lee and Linda Rogers Pointer, published in 1979. I made a couple small changes to this recipe. For the record, I used larger, thin slices of pieces of sourdough bread, rather than the loaf of mini French bread cut thinly and I added half of a teaspoon of spicy chili blend. This recipe was very, easy to put together and is pretty tasty. I would definitely make this again. Slices of mini cocktail bread or crostini, would work great. I actually think you could put it on almost any kind of bread and it would still taste good. As always, modifications will be in italics. 

Ingredients:

1 miniature (24-inch) loaf French bread, thinly sliced (Thinly sliced sourdough bread worked great {for bigger pieces})

1 cup chopped green chilies, rinsed and seeded (I used 2 4oz cans of diced green chilies, drained, which was almost a full cup) 

1/2 lb butter, softened

1 cup mayonnaise

1 clove garlic, crushed (I used 1 teaspoon minced garlic from a jar)

1/2 lb shredded Monterey Jack or Cheddar Cheese (I used what I had available; a combination of cheddar and cheddar jack)

1/2 teaspoon spicy chili seasoning

Directions:

Toast bread on one side and set aside. Mix together butter, chilies and garlic; spread on the untoasted side of bread. Top with a mixture of mayonnaise and cheese, spreading completely to edges. I chose to blend all ingredients together, including the cheese, before spreading on the untoasted side of the bread; I liked how it turned out. Place under broiler until brown and puffy; for me this was two to three minutes. Serve immediately. 

Large Josefinas w/a cameo appearance by my dog, Mia

                                 I made six slices, so I have a lot of the mixture left over; that's okay.                                 I'll be able to enjoy it more this week