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.
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