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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Gilroy California is the Garlic capital of the world, and every year they have a Garlic Festival the last full weekend of July. You can smell the garlic as you enter the town and thousands come to sample chips, and everything garlic, including the garlic ice cream! Read more ! (Ok, I'm a chicken....I haven't tried the ice cream yet.) Ingredients:
2 large heads garlic, separated into cloves and peeled (see note at bottom of instructions) |
2 tablespoons oil (i use evoo) |
tortilla chips |
1/4 cup chopped red onion |
1 (4-oz.) can chopped green chiles (or more) |
1/3 cup sliced pimiento-stuffed olives, optional |
1 1/2 cups shredded jalapeno jack cheese (better to shred it yourself) |
chopped cilantro |
chopped green onion tops |
Directions:
1. Coat garlic with oil and bake at 375 degrees for 30 minutes or until soft and golden.
2. Cover a 13x9-inch foil-covered metal pan with tortilla chips.
3. Mash and distribute garlic, onion, chiles and olives evenly over chips.
4. Cover with cheese and bake at 400 degrees for 5 minutes or until cheese melts.
5. Top with cilantro and green onion and serve.
6. Note: I think it is easier to bake whole heads of garlic and then squeeze the softened garlic out into a dish to mash. To do this, slice and discard a little of the root end of the garlic bulb and drizzle with a little olive oil. Then wrap in foil and bake until soft.
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