Prep: 5 Mins
Chiles infused with garlic and oil make a quick appetizer when placed on top of a brick of cream cheese.
Ortega Chiles with Garlic & Oil
- 2 cans (7-oz.) ORTEGA Whole Green Chiles, cut into strips
- 1/4 cup extra virgin olive oil
- 2 cloves large garlic, peeled and finely chopped
- 1/2 teaspoon salt
COMBINE chiles, olive oil, garlic and salt in a medium bowl. Cover; refrigerate for 2 to 4 hours or overnight until flavors are blended.Add To Recipe Box Back to Recipes