the Border Cookbook by James Beard Award winning authors Cheryl Alters Jamison and Bill Jamison.
Serves 6
Here’s a way to use some of your tomatoes and the green chilies you got this week.
Shredded lettuce
3 large slicing tomatoes, sliced thick and peeled if you like
½ cup of this week’s green chilies, chopped fine
4 to 6 ounces of Monterey jack cheese or sharp cheddar if you prefer
Heat your broiler
Arrange the tomatoes in a single layer on a greased baking sheet.
Top the tomatoes with equal portions of the chile and sprinkle the cheese over the chile.
Broil the tomatoes for 1 or 2 minutes, until the cheese is melted and bubbly.
Transfer to plates on a bed of lettuce and drizzle with a vinegar/olive oil dressing that includes dried thyme and rosemary or any dressing along these lines you like.
If you have a taste for foods for the Southwest, this is an outstanding cookbook.